Butternut squash puff tarts
These butternut squash puff tarts are vegan and yummy, perfect during Veganuary, served with crispy salad. I used red pepper as topping but you could experiment with other veggies, such as onion, green beans, fennel and so on. You can use gluten-free puff pastry for this recipe. Roasting the butternut squash can be prepared well ahead or you could use leftover roasted squash too.
Ingredients
Method
- Preheat the oven to 190°C.
- Cut the squash into thin wedges while removing the scruffy bits and seeds.
- Put the wedges onto a baking tray, rub them with olive oil, season with salt and pepper then bake for about 25-30 minutes until soft.
- Let the squash wedges cool, then scrape the flesh into a bowl. Add the minced garlic and chopped rosemary. Season with salt & pepper. Mash with fork or potato masher until it’s smooth.
- Unroll the pastry onto a clean work surface, then cut it into 2 or 4 rectangular pieces.
- Using a blunt knife, draw a border line 1cm inwards from the edges.
- Using a fork, poke the base of the tarts, then spread the squash purée evenly on top, up to the border line.
- Cut the red pepper & sun-dried tomatoes into thin slices and arrange these on top the tarts, together with some olives.
- Bake for 10-12 minutes in the middle of the oven, until the rims are golden.
- Serve warm or at room temperature.