Festive Butternut Squash Puff Pastry Tart – Easy & Vegan

by Freya
Festive vegan puff pastry tart

This festive puff pastry tart is bursting with autumnal flavours.

We love a one sheet puff pastry tart! They’re just so so easy and quick to make. All you need is a ready-made pastry sheet, a sauce for the base, and some veggies. We have savoury tarts in our house pretty regularly, swapping out the veggies depending on the season. For this recipe, we’ve bundled up some of our favourite seasonal autumnal veggies to create this delicious savoury tart. The base of this dish is obviously the puff pastry. We use ready-made pastry from the supermarket, which 99% of the time happens to be vegan! We’ve then topped the pastry with a super creamy and flavourful vegan tofu ricotta. It’s honestly so moreish: definitely something you can eat straight from the blender! We’ve then added some sweet balsamic mushrooms and maple roasted butternut squash, both of which add a lovely sweet and earthy flavour that’s perfect for this time of year. Some beautiful bright red cranberries cut through the sweetness, and they also just look so festive, like little Christmas baubles.

A crowd-pleasing dish that’s perfect for your next Christmas party.

Despite that this dish is simple and easy to make, we think it looks like such a showstopper! The colours of Christmas are on full display, which really makes you want to grab a slice. It’s the perfect dish to take to a holiday party or serve up to guests at home during the festive season. You could cut it into much smaller pieces and serve as a canape. Or you could cut it into larger slices as part of a buffet or sit down meal. Either way, we know guests will love it! This tart is all about letting seasonal veggies shine, which we think is a great way to get any friends or family of yours to eat more plants. We love a good vegan meat or dairy replacement, but more often than not, perfectly seasoned and cooked plants are what we enjoy eating the most.

This puff pastry tart is:

  • perfect for a Christmas party
  • great as a starter or main
  • full of delicious festive flavours
  • vegan and dairy-free

If you liked this, then why not try:

Festive vegan puff pastry tart
Festive vegan puff pastry tart

Festive Butternut Squash Puff Pastry Tart

This savoury butternut squash & vegan ricotta puff pastry tart is a delicious festive dish. It's perfect for your next Christmas party.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 6

Ingredients

Roast Butternut squash

  • 1 butternut squash cut into cubes
  • 2 tbsp olive oil
  • 1 clove of garlic minced
  • 1/2 tbsp maple syrup
  • 1/2 tsp salt
  • 1/4 tsp pepper

Sweet Balsamic Mushrooms

  • 150 g mushrooms roughly chopped
  • 1 tbsp oil
  • 1/2 tbsp balsamic vinegar
  • 1/2 tbsp maple syrup
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper

Tofu Ricotta

  • 75 g cashews
  • 1 300 g carton of silken tofu
  • 4 tbsp nutritional yeast
  • 1 tsp salt
  • 1/2 tbsp white wine vinegar
  • juice of half a lemon
  • 1 tsp dried oregano
  • 1 tsp dried parsley

Other

  • 1 sheet of ready-made vegan puff pastry
  • handful of fresh cranberries
  • fresh sage
  • toasted walnuts

Method

  • First, preheat the oven to 200 degrees.
  • Next, place the cashews in a saucepan and add boiling water. Leave them soaking on the hob for 20 minutes.
  • Mix the butternut squash in a bowl with olive oil, garlic, maple syrup, salt and pepper. Toss to cover the squash, then transfer to a baking tray. Roast in the oven for 25 minutes.
  • Lay the puff pastry sheet out on some baking parchment and trim to fit the size of your baking tray. Using a knife, score a 1-inch border around the edge of the pastry, then prick the middle of the pastry using a fork. Before it goes in the oven, brush some dairy-free milk all over it. Cook the pastry in the oven for 13 minutes.
  • Add the chopped mushrooms to a mixing bowl, then add the oil, balsamic vinegar, maple syrup, dried oregano, salt and pepper. Stir to cover, then leave to one side.
  • Drain the water from the saucepan of cashews, then add the cashews to a blender with the silken tofu, nutritional yeast, salt, white wine vinegar, lemon juice, oregano and parsley. Blend until smooth.
  • Once the butternut squash and pastry has cooked, remove them from the oven. Gently press down the centre of the puff pastry, leaving the border raised. Spread a generous amount of tofu ricotta all over, then evenly distribute the roasted butternut squash and mushrooms. Now sprinkle over the cranberries. Place back in the oven and cook for 7 minutes.
  • Once removed from the oven, top with little dollops of tofu ricotta, toasted walnuts and fresh sage leaves.

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