Vegan Caramelised Squash Pizza Tarts Recipe

I love butternut squash, it’s one of my favourite vegetables. And caramelising squash is one of my favourite ways to cook with it. This caramelised squash pizza tarts recipe stemmed from trying to figure out what to do with some leftover squash I had from my caramelised squash pasta recipe. A complete accident, but I thought that they would be great for so many different occasions.  

Suggested Recipe: Caramelised Squash & Orange Salad

Sure, they’re great alone, easy to pack up in a lunchbox, but chopped up, they’re also perfect as a starter, for a buffet table etc or any kind of finger food for a gathering. They look like you’ve made way more effort than if you serve up some vegan sausage rolls, and they’re actually easier to make. That’s true – these tarts take a lot less prep, and the prep makes far less mess too.

The squash needs one pan and after that all you have to do is layer everything up on your pastry and place them in the oven, then you’re good to go.  

Currently, the only GF ready to roll pastry I’m aware of is the Jus Rol one, so that’s what I’m using today. I don’t find the texture of this one to be brilliant, so if anyone knows of any others please let me know.

Nutritional Information 

There’s no real protein source in this recipe, so each tart only contains 4.1g of protein per serving, but it does contain 9g of fibre, just over a third of the recommended daily amount.  

This recipe also contains your full daily vitamin A requirements, as well as the full retinol equivalent. Other vitamin values include 37% if your daily vitamin C, 20% of your daily vitamin E, 28% of your daily B2 and 20% of your daily B6.  

401 kcal 

Caramelised Squash Pizza Tarts Recipe  

A delicious, versatile alternative vegan pastry recipe, perfect for eating alone, as a starter or on a buffet.  

This recipe is gluten free, dairy free, nut free and vegan.  

5 from 1 vote

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Caramelised Squash Pizza Tarts Recipe

A delicious, versatile alternative vegan pastry recipe, perfect for eating alone, as a starter or on a buffet.

Course Appetizer, Lunch, Main Course

Cuisine Italian

Keyword Vegan Pizza Tarts Recipe

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 4

Calories 401 kcal

Ingredients

• 1 TSP olive oil
• ½ medium- large butternut squash peeled and chopped into small cubes, roughly 1cm.
• ½ red onion thinly sliced
• ¼ cup maple syrup
• ¼ cup apple cider vinegar
• Chilli flakes to taste
• 8 tbsp tomato puree
• 1 sheet GF jus rol pastry
• 2 tbsp Italian herb seasoning

Instructions

1. Firstly, remove your gluten free pastry sheet from the oven while you prep the squash. The packet says remove from the fridge 10 minutes prior to use, but I always find that it performs a bit better if you give it longer. And gluten free needs all the help it can get. Try to make sure it’s room temperature before placing it in the oven, when the time comes.
2. Preheat oven to 180c. Line a baking tray with greaseproof paper or use the sheet provided with the pastry
3. Heat one tbsp olive oil in a large heavy based pan on a low-medium heat, then add the chopped butternut squash. Cook uncovered for 3-4 minutes.
4. Add the red onion, maple syrup, chilli flakes and apple cider vinegar and cook for a further 10-12 minutes with the lid on.
5. When the squash mixture becomes jammy, use a fork to lightly mash the squash. Remove from the heat and set aside.
6. Cut your pastry sheet into 4 equal sized pieces. Spread 2 tbsp of tomato puree over each slice of pastry, leaving a small border on each piece. Sprinkle over the Italian herbs, then top the tomato later with your prepped butternut squash.
7. Place on your prepped baking tray, then cook in the centre of the oven for 25 minutes or until the edges are starting to crisp.

Serve and enjoy!

Do you like the sound of these caramelised squash pizza tarts? 

Until tomorrow, 

Sophie  

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