There’s something very honest about this roasted red pepper and butternut squash tart. Its so simple – no funny sauces or rich fillings – just the most gorgeous roasted vegetables infused with garlic and then placed within a herby almond crust.
The garlicky vegetables are the real star of the dish, and while the tart is healthy, the almond crust also makes it very satisfying. I sometimes make a larger batch of the dough that I then roll into portions of ready-to-use crusts and freeze. That way I can just grab a crust, defrost and its ready to go. Every day healthy eating is definitely about making things easy I reckon.
Roasted red pepper & butternut squash tart (gf, vegan)
For the filling:
- 1 medium/large squash
- 1 large red pepper
- 1 onion
- 2 cloves garlic
- Olive oil
- Mung beans & alfalfa sprouts (optional)
For the crust
- 180g | 2 cups ground almond
- 3 tablespoons oats
- 1 tablespoon dried mixed herbs (mixed ‘provencal’ herbs are good)
- ½ teaspoon salt
- 40g | 3 tablespoons coconut oil
- 1 vegan ‘egg’ made by mixing 1 tablespoon ground flaxseed & 3 tablespoons water – leave to thicken for 10 minutes
For the filling:
- Preheat the oven to 190C | Gas mark 5
- Peel and dice the squash, slice the pepper and then peel and slice the onion roughly
- In a large baking tray crush the garlic and mix with a couple of generous splashes of olive oil.
- Mix the vegetables with the oil making sure they are well coated.
- Bake in the oven for 30-35 minutes or until the vegetables are nicely soft and roasted.
- Set aside.
For the crust & final tart:
- Add the ground almond, oats, herbs and salt and whizz briefly to mix.
- Melt the coconut oil and add to the dry mixture along with the egg/ vegan egg.
- Process until you have a thick paste-like dough.
- Scoop the dough onto a large piece of greaseproof paper and place a second piece of paper on top.
- With the dough in between the two pieces of greaseproof paper, roll out to about ¼ inch thick.
- Place in the freezer for 20 minutes or until the dough is a firm sheet.
- Preheat the oven to 170C | Gas mark 3 and grease a 24cm | 9.5 inch tart tray with coconut oil
- Take the dough out of the freezer, place in the tray and press to shape with your fingers.
- Bake in the oven for 12-14 minutes or until the pastry is gently golden
- Fill the tart with the roasted vegetables and return to the oven for 10 minutes.
- Serve immediately (or this tart is great cold too).
- Optional to sprinkle with mung beans & alfalfa sprouts which add a freshness and crunch and look pretty too.