Vegan Roast squash, Caramelised Onion & Pesto Tarts

A festive and seasonal version of my pizza tarts. The same wholesome base but topped with pesto, caramelised onions and butternut squash – The perfect pairing of textures and flavours.

I’ve used basil for the pesto here but you could swap for kale for a more seasonal twist. 

They not only look pretty, I think they would make an a delicious festive starter served with salad and some tangy chutney.  Or perfect as part of a party spread with salad, dips, nibbles etc.

Versatile and delicious, I hope you enjoy xx 

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  4 servings
  15 minutes preparation time
  45 minutes cook time


  • 1 small butternut squash peeled and chopped up
  • 1 tbsp olive oil 
  • Big pinch sea salt and black pepper

Caramelised onions

  • 3 red onions sliced into strips
  • 3 tbsp olive oil
  • Sea salt

For the Tart base;

  • 2 tbsp ground flaxseed
  • 6 tbsp water
  • 50g ground almonds 
  • 150g wholemeal flour 
  • 1 tsp baking powder  
  • 2 tbsp oil – I used rapessed 
  • 7 tbsp almond milk 
  • Pinch sea salt 

Caramelised onion

  • 3 onions sliced into strips
  • 3 tbsp olive oil
  • Sea salt


  • 4 tbsp pine nuts toasted
  • 80g basil
  • 3 tbsp nutritional yeast 
  • 1/2 tsp sea salt 
  • 3 tbsp extra virgin olive oil 
  • 50ml water 


  • Pinch sea salt 
  • Extra virgin olive oil
  • Fresh thyme


  1. Preheat the oven to 180c 

To roast the squash;

  1. Add the squash, oil, salt and pepper to a baking tray and toss to combine. 
  2. Roast for aprox 35 – 40 minutes or until soft

To cook the onions;

  1. Add the oil and sliced onion to a small pan and fry very slowly on a low heat for 15-20 minutes until caramelised. 
  2. Then add the salt and pepper. Set aside

To make the tart; 

  1. Make the flax egg by mixing the ground flax and water in a bowl – set aside to thicken. 
  2. Add all the dry ingredients to a large bowl and mix to combine. Then add in the oil, almond milk and flax egg. Mix throughly to form a dough. Set aside 

To make the pesto; 

  1. Add all the ingredients to a food processor or high speed blender and blitz until you get a chunky paste. 

To compile; 

  1. Divide the dough into four then roll each out into discs. 
  2. Transfer the dough discs onto the baking tray then spoon the pesto onto each base ( just into the middle – leave at least an inch around the edge). 
  3. Add the caramelised onion and squash.
  4. Pull up the sides around the filling and pinch the dough a little to secure. 
  5. Bake for 15 minutes on Gas mark 4/180. Remove from the oven to cool a little.
  6. Top with olive oil, thyme, salt

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!


Here's a sneak peak...

Leave a Comment


Subscribe and receive a free download of my SuperSix recipe book

Something went wrong. Please check your entries and try again.

The products, recommendations and 3rd party links on are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on should not be used to diagnose or treat a specific health or medical condition.