Roasted Squash Tart recipe

Roasted Squash Tart

by Karen Lee. You can find out more about Karen’s work at thesensitivefoodiekitchen.com

More recipes can be found in her book Eat Well Live Well with The Sensitive Foodie.

Serves

6-8

Good for:

Lunch
Dinner

Ingredients

Pastry:

  • 150g / 1 1⁄2 cups oats (gluten-free, if necessary)
  • 160g / 1 1⁄2 cups walnuts
  • 1⁄4 teaspoon salt
  • 1 1⁄2 teaspoons dried thyme
  • 2 tablespoons ground flaxseed
  • 120ml / 1⁄2 cup water

Filling:

  • 1 medium red onion
  • 1 small-medium squash or pumpkin
  • 3–4 garlic cloves
  • 70g / 1⁄2 cup pumpkin seeds split into two portions of 50g / 1/3 cup and 20g / 1/8 cup
  • 150g / 1 cup firm tofu
  • Salt and pepper, to taste

Step by Step Instructions

Step 1

First, prepare the vegetables. Pre-heat the oven to 180oC/350oF/Gas Mark 4. Peel the onion and chop into quarters. Wash the outside of the squash, deseed and chop into large chunks but don’t peel. Leave the garlic cloves whole with their skin on.

Step 2

Place all the veg onto a large baking tray and spray with a little olive oil. Roast in the oven for 20 minutes or until they are soft and starting to caramelise.

Step 3

Remove from the oven and leave to cool, peeling the skin off the squash and garlic when they’re cool enough to handle.

Step 4

Next, make the pastry. Place the oats into a high-speed blender and pulse a few times to make a flour. Tip into a large bowl. Repeat this process with the walnuts but take care not to over-process or you’ll end up with a rough walnut butter.

Step 5

Tip the ground walnuts into the bowl with the oats then add the thyme and ground flaxseed and season with salt and pepper. Stir well to make sure everything is well distributed.

Step 6

Pour in the water and mix together, first with a spoon, then your hands. Bring together into a ball. It will be a bit sticky at first. Leave for 10 minutes while the water is absorbed. If it’s not sticky but dry, add a little more water but take care not to make it too moist.

Step 7

Roll out a silicone baking mat or large piece of non-stick baking paper on the work- top. Place the pastry ball in the middle and cover with a large piece of non-stick baking paper. Press down slightly to flatten.

Step 8

Take a rolling pin and roll the pastry into a round of about 1cm thick so it’s large enough to cover the base and sides of a 23cm round loose-bottomed flan tin.

Step 9

Peel the baking paper off the top of the pastry and carefully turn over the silicon mat. Position the pastry over the top of the tin, gently peel away the silicon mat and allow the pastry to drop into the tin. Don’t worry if it cracks or breaks, just press it back together again. Trim the edges and use the excess to patch any uneven or broken areas.

Step 10

Scrunch up the baking paper and pop it inside the pastry case. Place the tin onto a baking tray and bake in the oven for 7 minutes. The pastry will start to dry out a little and smell amazing.

Step 11

While the flan base is in the oven, place the 50g / 1/3 cup of pumpkin seeds into a food processor and grind to a powder. Add the roasted vegetables and tofu with some salt and pepper and blend until smooth.

Step 12

Remove the tart base from the oven, pour in the pumpkin mix and spread it evenly over the pastry case. Sprinkle over the remaining whole pumpkin seeds and place back in the oven. Bake for a further 20 minutes or until the mix is firm and the seeds lightly toasted.

Step 13

Remove from the oven and serve warm or leave to cool and reheat gently when desired.

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