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Butternut Squash, chestnut and Onion Autumnal Tart

A savoury, plant-based tart featuring roasted butternut squash, caramelised onions, and sweet chestnuts encased in a flaky pastry. Perfect for autumn gatherings or as a hearty meal.

Cooking time1 hour
Preparation time1 hour
Servings10 portions

recipe image Butternut Squash, chestnut and Onion Autumnal Tart

Very Low

INGREDIENTS
PREPARATION

2 large white onions
55 g Flora Plant B+tter Unsalted
5 g fresh sage leaves
125 g cooked chestnuts
1 sheet of puff pastry
200 ml of water
half a butternutsquash
25 ml maple syrup
200 g Violife Greek White Block

Take the rectangle of puff pastry and place on a lined baking sheet.
Fold over approx. 1cm of each edge over, press down and prick the base of the pastry with a fork and chill.
Melt the 30g of Unsalted Flora Plant B+tter on a gentle heat.
Slice onions thinly and place in the melted Unsalted Flora Plant B+tter, cook until softened and add in the chopped sage and chestnuts.
Add in the water and cover until it has a jammy consistency and most of the liquid has evaporated.
Season and remove from the heat. Set aside and allow to cool completely.
Peel, deseed and slice the Butternut Squash into 5mm slices.
Spread the cooled onion mixture over the base of the puff pastry.
Arrange the slices of butternut squash to cover all the onion layer.
Melt the second quantity of Unsalted Flora Plant B+tter and fry the whole sage leaves until crisp.
Dry on paper towel and set aside.
Retain the sage infused Unsalted Flora Plant B+tter and add the maple syrup.
Brush onto the butternut squash and sprinkle with salt and pepper.
Bake in a hot oven approx. 210C for 25 minutes or until the pastry is crisp, golden and brown.
Remove from oven and brush with a little more of the Unsalted Flora B+tter glaze and crumble the Violife Greek White Block over the tart, decorate with the dried sage leaves.