Festive roast squash, caramelised onion & pesto tarts – a wholesome base topped with pesto, caramelised onions and butternut squash – delicious!
A festive and seasonal version of my pizza tarts.
The same wholesome base but topped with pesto, caramelised onions and butternut squash – The perfect pairing of textures and flavours.
I’ve used basil for the pesto here, but you could swap for kale for a more seasonal twist.
They not only look pretty, I think they would make a delicious festive starter served with salad and some tangy chutney. Or perfect as part of a party spread with salad, dips, nibbles, etc.
Versatile and delicious, I hope you enjoy xx
Festive roast squash, caramelised onion and pesto tarts - a wholesome base topped with pesto, caramelised onions and butternut squash - delicious!
Prep time: 15 minutes mins
Cook time: 45 minutes mins
Serves 4
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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).
See Also25 Vegan Potluck RecipesAdd 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
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Butternut Squash, Onions or Pesto
Roast tomato, Crushed Potato and Pesto Salad
Mushroom Tofu Burgers with Caramelised Onions and Root Fries
Chana Masala Mango Naan
Creamy Coconut Dal with Tarka and Mini Flatbreads
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Thank you, and much love, Niki xxx
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