Roast Squash, Caramelised Onion & Pesto Tarts

Festive roast squash, caramelised onion & pesto tarts – a wholesome base topped with pesto, caramelised onions and butternut squash – delicious!

vegan-roast-squash-caramelised-onion-pesto-tarts 1

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 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

vegan-roast-squash-caramelised-onion-pesto-tarts 1a

Roast Squash, Caramelised Onion and Pesto Tarts

Festive roast squash, caramelised onion and pesto tarts - a wholesome base topped with pesto, caramelised onions and butternut squash - delicious!
Prep time: 15 minutes
Cook time: 45 minutes
Serves 4
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  • 1 small butternut squash peeled and chopped up
  • 1 tbsp olive oil
  • Big pinch sea salt and black pepper

For the 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
  • 50 g ground almonds
  • 150 g wholemeal flour
  • 1 tsp baking powder
  • 2 tbsp oil - I used rapeseed
  • 7 tbsp almond milk
  • Pinch sea salt

For the pesto

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

For the toppings

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


  • Preheat the oven to 180c

To roast the squash

  • Add the squash, oil, salt and pepper to a baking tray and toss to combine.
  • Roast for approx 35 - 40 minutes or until soft

To cook the caramelised onions

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

To make the tart

  • Make the flax egg by mixing the ground flax and water in a bowl - set aside to thicken.
  • 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

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

To compile

  • Divide the dough into four, then roll each out into discs.
  • 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).
  • Add the caramelised onion and squash.
  • Pull up the sides around the filling and pinch the dough a little to secure.
  • Bake for 15 minutes on Gas Mark 4/180. Remove from the oven to cool a little.
  • Top with olive oil, thyme, salt
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