Vegan Roast squash, Caramelised Onion & Pesto Tarts

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