Rustic Squash & Hazelnut Vegan Pesto Tarts
These flavoursome vegan pesto tarts with roasted butternut squash and hazelnuts take a little time and effort to prepare but the end result is more than worth it! They’re the perfect way to start a dinner party but also make for a delicious lunch when served with a salad.
Total Time: 1 hour 25 minutes
Prep Time: 30 minutes
Cook Time: 55 minutes
Servings: 12
Rating:
Total Time: 1 hour 25 minutes
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- For the squash;
- 0.041666666666667 0.041666666666667 butternut squash chopped into slices
- 0.083333333333333 0.083333333333333 Tbsp olive oil
- sea salt
- black pepper
- For the tart base;
- 0.16666666666667 0.16666666666667 Tbsp ground flaxseed
- 0.5 0.5 Tbsp filtered water
- 0.25 0.25 Tbsp ground almonds
- 4.1666666666667 4.1666666666667 g toasted sunflowerseeds, blitzed
- 13.75 13.75 g buckwheat flour
- 8.3333333333333 8.3333333333333 g white flour (plain or gluten-free)
- 0.041666666666667 0.041666666666667 tsp baking powder
- pinch sea salt
- 0.083333333333333 0.083333333333333 tsp fennel seeds
- 0.25 0.25 Tbsp olive oil
- 0.58333333333333 0.58333333333333 Tbsp almond milk
- To make the pesto;
- 0.25 0.25 Tbsp hazelnuts, toasted
- 0.25 0.25 Tbsp pine nuts, toasted
- 0.25 0.25 big handfuls basil
- 0.25 0.25 Tbsp nutritional yeast
- 0.041666666666667 0.041666666666667 tsp sea salt
- 0.25 0.25 Tbsp extra virgin olive oil
- 0.041666666666667 0.041666666666667 lemon, juiced
- 0.083333333333333 0.083333333333333 clove garlic
- 4.1666666666667 4.1666666666667 ml water
- For the toppings;
- drizzle extra virgin olive oil
- pinch sea salt
- fresh thyme
- Pomegranate seeds
Method
To roast the squash
- Preheat the oven to Gas mark 4 /180c
- Line a large baking tray with baking paper, Layer the squash and toss in the oil and season
- Roast for aprox 20 minutes – set aside until the base has baked for 20 minutes.
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. Carefully roll out.
- Transfer the dough onto a lightly greased baking tray then press into and up the sides.
- Bake for 20 minutes – set aside while you make the pesto.
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;
- Now top the base with the pesto, then top the sliced squash.
- Return to the oven and bake for 15 minutes on Gas mark 4/180. Remove from the oven to cool a little.
- Top with olive oil, thyme, pomegranate and salt.
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