Rustic Squash & Hazelnut Vegan Pesto Tarts | Vegan Food & Living

Rustic Squash & Hazelnut Vegan Pesto Tarts

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.

Servings: 12

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 

  1. Preheat the oven to Gas mark 4 /180c
  2. Line a large baking tray with baking paper, Layer the squash and toss in the oil and season
  3. Roast for aprox 20 minutes – set aside until the base has baked for 20 minutes.

To make the tart; 

  1. Make the flax egg by mixing the ground flax and water in a bowl – set aside to thicken.
  2. 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.
  3. Transfer the dough onto a lightly greased baking tray then press into and up the sides.
  4. Bake for 20 minutes – set aside while you make the pesto.

To make the pesto; 

  1. Add all the ingredients to a food processor or high speed blender and blitz until you get a chunky paste.

To compile; 

  1. Now top the base with the pesto, then top the sliced squash.
  2. Return to the oven and bake for 15 minutes on Gas mark 4/180. Remove from the oven to cool a little.
  3. Top with olive oil, thyme, pomegranate and salt.

Recipes by Niki Webster, of rebelrecipes.com. You can follow Niki on Instagram @RebelRecipes. 

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