Butternut Tart with Homemade Pastry

This butternut tart is one of my favourite things to create at the weekend. Vegan pastry seemed a somewhat mystery to me however I seem to have found a delicious recipe that works a treat! 

For the Berries

1 heaped cup frozen berries ( I used blueberries & Blackberries)

1 tsp Cinnamon

1 tsp Ginger

1 tsp Coconut Sugar

1 cubed small braeburn apple

1 tbsp water

 

For the Crumble

½ cup large rolled oats

1/4 cup organic instant oats

½ cup melted coconut oil

2 tbsp maple syrup

½ tsp cinnamon

½ tsp ginger

vegan butternut tart recipe

For the filling

 

Fill a medium sized pot with water and add the cubed butternut squash, then gently boil for around 15 minutes

 

In a large frying pan add the spices and heat for around 60 seconds (this releases the aroma and flavour)

 

Add a glug of oil to the pan then gently fry off the onions

 

Add the minced cloves of garlic, gently fry until cooked then add the boiled butternut

 

Stir the ingredients together and set to one side (off the heat)

 

For the Tart

 

In a large mixing bowl sift the flour then add the rest of the dry ingredients (oat flour, salt, dried herbs and sugar

 

Stir together then add the cubed dairy free butter and mix with your hands

 

In a separate small bowl, mix 3tbsp cold water with 2tbsp oil then add to the pastry mix

 

Mix together with your hands until a dough is formed then wrap in cling film and leave to cool in the fridge for 30 minutes

 

*This is where I made the filling whilst waiting for the pastry to cool*

 

Flour a smooth surface and rolling pin, then begin to roll out your pastry until around 1cm thick

 

Take 4 greased tartlet tins (with removeable bases) and fill with the rolled pastry

 

Make sure the edges are the same thickness as the base, then prick with a fork to prevent soggy bottoms

 

Fill the tarts with the butternut and onion filling then place in the oven for around 35-40 minutes until the tart turns golden

 

Check on the tarts after around 30 minutes, if the butternut is catching, add a little circle of tin foil over the top, leaving the pastry exposed

 

Take out once cooked and garnish with pomegranate seeds and fresh thyme

 

vegan butternut tart