Ingredients

For the base:

1 roll of puff pastry (shop bought if fine, gluten free available)

For the pesto:

1/2 cup almonds / blanched or non blanched

1/4 cup extra virgin olive oil

1 cup fresh basil

1 tbsp nutritional yeast

1 small lemon squeezed

1 clove garlic minced

For the topping:

7-8 vine tomatoes

1 red roasted pepper (I use the jarred antipasti ones coated in olive oil)

2-3 fresh basil leaves to garnish

Ingredients

2 leeks 

2 sweet potatoes 

3 cloves garlic 

1 red onion 

½ tsp sage 

2 tbsp olive oil 

¼ tsp salt 

½ cup gram flour (chickpea flour)

¼ cup cooking oil (I used vegetable)

Method

Finely dice the red onion and leek then gently fry in a tsp of olive oil

Meanwhile dine the sweet potato into approx 3cm cubes then pop in the microwave for 4-5 minutes to soften 

After the red onion and leek has softened, micne the garlic cloves then add to the pan 

Pop all of the ingredients into a food processor, followed by the sage, gram flour, salt and blitz

Depending on the size of your sweet potatoes, the mix should be firm enough for you to mould into the patty/cakes, if it is completely sticking to your hand, add more flour ¼ cup at a time until you can easily mould the mix

Add the oil to a deep frying pan until piping hot, then add the sweet potato cakes and fry on each side for around 3-4 minutes until golden, then flip and cook for the same amount of time

You can choose to bake the sweet potato patties for 22 minutes at 180ºC turning them after half the time

Serving Suggestion Per Person

1 fluffy pitta

2 tbsp sriracha 

¼ cucumber sliced or peeled

¼ avocado 

1 tsp sesame seeds

Spoonful of dairy free yogurt 

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