Lunch & Light Bites Recipe Sides & Savoury Snacks

Butternut Tart with Homemade Pastry

vegan butternut tart

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

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