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!
Ingredients
- 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
Instructions
- 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
Notes
Serves 4