Winter Sundays are the perfect day for warm comforting food. These plant-based tarts are bursting with flavours perfect for a cold winter night. After lots of testing (and I mean LOTS), I have finally figured out how to make the your own tarts (and a healthier version of pastry!). I love experimenting with plant-based ingredients but I have also given options for those that would prefer to use eggs/butter. This recipe is versatile and a family and friend pleaser!
Prep: 80 minutes
Cooking time: 40 minutes
2x cups of flour
1/2 teaspoon salt
2x tbsp low fat butter or vegan butter
2 tbsp olive oil
2 tbsp cold water
INSIDE OF TARTS
1 small-medium butternut squash, about 600g
1/2 cup tofu
2x tbsp pine nuts
2x tbsp pumpkin seeds
1 tbsp sage
1x egg or vegan egg
1 tbsp cashew butter
Combine the flour and salt in a large bowl. Add the low fat butter or vegan butter.
In a separate bowl, whisk together the olive oil and water and add in the flour mixture. Mix until a dough forms.
Once the dough has been formed, cover and leave to chill in the refrigerator for 30 minutes.
After 30 minutes, roll the dough out on a lightly floured surface and gently press it into a pie tin, trimming any extra bits on along the edges.
Place parchment paper inside dough and fill to the absolute top with rice, dried beans or pie weights
Bake for 15 minutes in a preheated 400º oven then remove weights and parchment paper.
Cool tart for 20 minutes
INSIDE OF TARTS
Chop up the butternut squash into small cubes
Steam or boil squash until very soft
Blend squash with all of the above ingredients
Chill and set for 20 minutes
Pop the blended ingredients into the pre-cooked tart and continue to cook for 20 minutes
Sprinkle with pine nuts and pumpkin seeds