Spiral Vegetable Butternut Squash and Chervil Tart

Servings: Serves 6

Nutritional Information:

Per 100g

Calories 168 Fat 8.4g Saturates 1.6g Carbohydrates 19g Sugars 2.7g Protein 2.9g Salt 0.47g



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Firstly, make the pastry by adding all the ingredients to a large, cold bowl. Lightly and quickly rub the ingredients together with your fingertips until the mixture resembles fresh breadcrumbs and is evenly combined.


Drizzle 2 tablespoons of cold water over the flour mixture and mix in with a knife to incorporate and start bringing the mixture together. You may need to add an additional 1-2 tablespoons of water in this way, to help the dough form a ball.


Once you have a crumbly ball of dough, wrap it well in cling film and refrigerate for 30 minutes.


To make the puree, add the cubed squash to a saucepan with some seasoning, the bouillon powder, the whole, squashed garlic cloves and enough water to come up the sides of the pan about 1 inch. Bring to a simmer, cover with a lid and leave to cook for approx. 20 minutes, or until the squash is tender and mashable. Keep an eye on the pan to make sure that it doesn’t boil dry, adding a splash more water as necessary. When the squash is cooked, remove the garlic skins, add the dairy-free butter and chervil and mash to a smooth puree. Taste to check the seasoning and adjust if necessary.


Once the pastry has rested, remove it from the fridge and unwrap. Preheat the oven to 180°C (Gas Mark 4, 350°C). Dust a large board or worktop with flour and place the pastry on top. Dust the pastry and your rolling pin liberally with flour and start rolling out the pastry, giving it a 45° turn after every roll in order to maintain a rough circle shape. Continue rolling out, dusting with flour as needed, until you have a rough circle, about the thickness of a one pound coin.


Roll the pastry around your rolling pin to help lift it up and drape into the tin. Carefully press the pastry into the tin, making sure there are no air bubbles or gaps. Prick the base all over with a fork. Line the pastry case with the parchment [paper and tip in the dried or ceramic beans to weigh it down. This will help to stop the pastry from rising up away from the tin during baking.


Trim off any big excess pieces of pastry and transfer the tin to the oven to bake for 20 minutes. After this time, remove the beans and paper and bake uncovered for a further 5 minutes.


Once cooked, remove the pastry case from the oven and trim the edges neatly of any excess pastry. Spread the butternut puree over the base of the tart, spreading it evenly as you go.


Working from the centre outwards, create a spiral of the sliced vegetables, alternating and layering as you work, until the pastry case is full and the vegetables hold their own shape. Brush the vegetables with flavoured oil and season with salt and pepper to taste.


Transfer the tart to the oven once more, and bake for a further 20 minutes, or until the vegetables are just tender. Serve hot, warm or cold.


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