Butternut Squash, Kale and Caramelized Onion and Rosemary Tart
A tasty Vegan dish
Category
Lunch
Servings
4
Prep Time
45 minutes
Cook Time
40 minutes
Author:
Stephen Shore
A very tasty vegan dish!
Ingredients
Directions
In a medium bowl, combine the chickpea flour, nutritional yeast, salt and nutmeg. Add the mustard and whisk in the water.
Preheat oven to 200°C (180°C fan).
Place butternut squash cubes on a greased baking tray. Cook for 20 minutes or until soft and lightly brown.
Plunge Kale into your boiling salted water. Cook for 2 minutes, drain thoroughly and squeeze well to remove as much water as possible.
Heat oil in a large frying pan, add onion and cook slowly for 20 minutes or until soft and lightly golden.
Stir in the balsamic vinegar and cook for a further 5 minutes until reduced.
Turn down the oven to 160°C.
Wholemeal Pastry combine flours and salt in a large bowl.
Add oil and water and mix until combined.
Turn out onto a floured surface and knead until dough comes together.
Rest for 30 minutes, this will stop your pastry shrinking.
To assemble, mix the batter with the other filling ingredients and put into the pastry case. Cook in the oven for 30 minute or until set.
Serve warm, topped with extra rosemary and cracked black pepper.
Recipe Note
Once set and cooked leave to rest for 30 minutes, then enjoy!