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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.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small butternut squash
  • 2 cloves of garlic minced
  • Leaves of 1 sprig of rosemary finely chopped
  • 1 red bell pepper
  • Black olives pitted
  • Few pieces of sun dried tomatoes from oil
  • Salt and pepper
  • 1 ready rolled puff pastry

Method
 

  1. Preheat the oven to 190°C.
  2. Cut the squash into thin wedges while removing the scruffy bits and seeds.
  3. 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.
  4. 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.
  5. Unroll the pastry onto a clean work surface, then cut it into 2 or 4 rectangular pieces.
  6. Using a blunt knife, draw a border line 1cm inwards from the edges.
  7. Using a fork, poke the base of the tarts, then spread the squash purée evenly on top, up to the border line.
  8. Cut the red pepper & sun-dried tomatoes into thin slices and arrange these on top the tarts, together with some olives.
  9. Bake for 10-12 minutes in the middle of the oven, until the rims are golden.
  10. Serve warm or at room temperature.