This tart is a great option if you want something different than a traditional nut roast. It might seem a bit daunting to make your own pastry but I promise this is super easy! I have used Vita Coco Extra virgin coconut oil that once has been chilled in the fridge it’s the perfect healthier replacement for butter. I absolutely love the sweetness of the butternut squash combined with the earthiness of the kale. The tofu creates almost like a “ricotta” kind of consistency and it becomes even creamier when combined with the roasted butternut squash. If you have any leftovers they are absolutely brilliant for lunches on the go!
Serves 4-5 people
For the base:
1/2 cup of oat flour
1/2 cup of almond flour
1 1/2 tablespoons of chilled in the fridge Vita Coco extra virgin coconut oil
3 tablespoons of cold water
1/2 teaspoon of salt
For the filling:
1 block of firm tofu - about 280g
About 1 cup of chopped butternut squash + about another 1/2 cup for decoration
1 cup of de-stemmed and washed kale - you can add a bit more if you are a fan of greens
1 small white onion - finely sliced
3 cloves of garlic - crushed
2 tablespoons of nutritional yeast
A generous handful of thyme - roughly chopped + extra to sprinkle on top
1 tablespoon of almond milk
1 tablespoon of olive oil
1 tablespoon of dried mixed herbs
1/2 teaspoon of salt
1/2 teaspoon of pepper
Optional: the seeds of 1/2 pomegranate to sprinkle on top
Preheat the oven at 180 degrees Celsius.
Place the chopped butternut squash on a baking tray and drizzle some olive oil, sprinkle some salt and pepper. Roast in the oven for 25-30 minutes until they are soft when pierced with a fork. Leave the tray onto one side
To make the crust in a bowl mix the oat flour, almond flour and salt. Add in the chilled coconut oil into pieces and pinch it with your hands while mixing it with the flour. Add in the water and keep working the dough until you have a firm dough. Place it in the fridge to set for about 1/2 hour.
Grease a tart case with some coconut oil. With your fingers press the dough into the tart case until it covers the base and the sides. Prickle the base with a fork top prevent from puffing up during the cooking time. Place the tart in the oven at 180 degrees Celsius and bake for 10-12 minutes until it start to brown. Remove from the oven and let it cool for 10-15 minutes.
Add the olive oil to a pan and once hot add in the sliced onion. Cook for 5-8 minutes until it starts to become translucent. Add in the crushed garlic and cook for another minute stirring from time to time to prevent from burning. Remove the pan from the heat and leave it onto one side.
To make the filling place the tofu, cooked butternut squash (reserve some pieces for decoration) kale, cooked onion and garlic, nutritional yeast, thyme, almond milk, mixed herbs, salt and pepper into a food processor and pulse for few seconds until all the ingredients are well combined. Pour the filling into the tart case spreading it with a spatula. Place the tart back in the oven at the same temperature for another 20 minutes until the top feel kind of solid and it starts to turn golden brown. Remove the tart from the oven and let it cool down for 5 minutes. Add the butternut squash pieces on top and extra fresh thyme leaves. Serve while still warm or slightly cold. Store any leftover in an airtight container the fridge for 3-4 days.
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