This butternut squash tart is made with a flaky puff pastry crust topped with creamy cashew cheese, roasted butternut squash, garlic and sage. It is completely scrumptious and might be served as an appetizer or vegan vacation essential dish.
I simply love dishes like this one. This butternut squash tart is a vacation dinner slam dunk. We’re speaking complete crowd pleaser. As a result of who would not love an enormous flaky puff pastry tart lined with delicious toppings like roasted butternut squash, creamy cashew cheese, and roasted garlic?
It is a kind of scrumptious dishes that occurs to be vegan, however is completely meat-eater permitted. It’s going to please anybody at your desk.
However I additionally love the truth that this tart might be nearly no matter you need it to be. Slice it into chunk sized items and make an appetizer of it. Or serve extra beneficiant cuts and make it a essential dish, or a facet! No matter course you occur to be in search of, this tart has a spot at your desk.
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Substances You will Want
- Uncooked cashews. These would be the base for the dairy-free cheese layer. We’ll be soaking them in water to melt them, then mixing them up. Do not substitute roasted cashews or the feel and taste will probably be off.
- Non-dairy milk. Use a milk that is unflavored and unsweetened. Almond milk, soy milk, oat milk and cashew milk will all work. Learn my information to dairy-free milks when you need assistance selecting one.
- Lemon juice. Recent lemon juice will give your cashew cheese one of the best taste.
- Garlic. Select a pleasant large bulb of garlic so you’ve gotten loads of cloves to roast and high your tart with.
- Salt and pepper.
- Butternut squash. Have one other number of winter squash you want to make use of? Go for it! This recipe will work with acorn squash, kabocha squash, and delicata squash, amongst others!
- Olive oil.
- Vegan puff pastry. Pepperidge Farm model puff pastry is vegan, and accessible at most supermarkets.
- Balsamic vinegar. Use a superb high quality balsamic vinegar that is thick and syrupy with a contact of sweetness to it.
- Recent sage.
How It is Made
The next is an in depth picture tutorial on how you can make this dish. Scroll all the way in which down if you would like to skip proper to the recipe!
To make the cashew cheese, begin by putting the entire elements right into a meals processor bowl or blender — ideally a high-powered one.
Mix all the pieces till the combination is easy and creamy. Give it taste-test and add some extra salt if you would like.
Tip: Be affected person when mixing the cashew cheese, significantly when you’re not utilizing a high-powered mixing system. It could actually take a couple of minutes to get utterly easy.
Subsequent, put together the butternut squash and garlic for roasting.
Peel the garlic cloves and place them right into a small baking dish with a pair tablespoons of olive oil.
Slice the squash and toss the items with some olive oil on a baking sheet. Sprinkle them with salt and pepper.
Now roll out your puff pastry dough and place it on a baking sheet. Poke holes within the pastry with a fork. It will enable air to flee throughout baking.
Unfold the cashew cheese evenly over the puff pastry, leaving a small border across the edges.
Pop all the pieces into the oven! They need to all take about the identical period of time to bake, however regulate issues simply in case one thing seems to be completed a bit of early.
As soon as all the pieces is finished baking you may assemble your butternut squash tart. Unfold the squash slices and roasted garlic cloves over the cashew cheese, then give it a sprinkle of salt and pepper. Drizzle the toppings with balsamic vinegar and sprinkle them with chopped sage.
Your butternut squash tart is all able to take pleasure in! Slice it up and dig in.
Leftovers & Storage
This tart is finest served instantly, however when you’ve got leftovers they’re going to maintain in an hermetic container within the fridge for about 4 days.
Extra Butternut Squash Recipes
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Butternut Squash Tart with Roasted Garlic & Sage
This butternut squash tart is made with a flaky puff pastry crust topped with creamy cashew cheese, roasted butternut squash, garlic and sage. It is completely scrumptious and might be served as an appetizer or vegan vacation essential dish.
Substances
For the Cashew Cheese
-
1 ½
cups
uncooked cashews,
soaked in water 4 to eight hours, drained and rinsed -
½
cup
unflavored and unsweetened non-dairy milk -
1
tablespoon
lemon juice -
1
garlic clove
(Word 1) -
½
teaspoon
salt,
plus extra to style
For the Roasted Squash
-
1
pound
contemporary butternut squash,
sliced into bite-sized ¼ inch thick wedges (Word 2) -
1
teaspoon
olive oil -
Salt and pepper,
to style
For the Roasted Garlic
-
1
garlic bulb,
damaged into cloves and peeled -
2
tablespoons
olive oil
For the Tart
-
1
(roughly 8 ounce) sheet
frozen vegan puff pastry,
thawed (Word 3) -
1
tablespoon
balsamic vinegar -
Salt and pepper,
to style -
2
tablespoons
chopped contemporary sage
Directions
-
Preheat the oven to 400°F.
-
Place the entire elements for the cashew cheese right into a blender or meals processor bowl fitted with an s-blade. Mix till easy. Style-test the combination and season it with extra salt if wanted.
-
Organize the butternut squash slices on a baking sheet and drizzle them with a teaspoon of olive oil. Sprinkle the squash evenly with salt and pepper.
-
Place the garlic cloves right into a small oven secure dish or skillet and toss them with 2 tablespoons of olive oil.
-
Place the puff pastry on a evenly floured floor and use a rolling pin to roll it right into a 9 x 13 inch rectangle. Fastidiously switch the rectangle to a baking sheet.
-
Use a fork to poke holes within the puff pastry, spacing them 1 to 2 inches aside, then unfold the cashew combination evenly over the puff pastry, leaving a couple of ½ inch border across the edges.
-
Place the baking sheets with the puff pastry and squash into the oven, together with the dish containing the garlic and olive oil. (Word 4)
-
Bake all the pieces for about 20 minutes, however regulate the oven simply in case the gadgets end at completely different occasions. The puff pastry is finished when it has puffed and turned golden brown across the edges. The squash is finished when it may be simply pierced with a fork. The garlic is finished when it turns golden brown.
-
Distribute the roasted squash and garlic over the cashew cheese combination on the puff pastry, discarding any extra oil used for cooking the garlic. Drizzle the squash with balsamic vinegar, sprinkle with salt and pepper, then with contemporary sage.
-
Slice and serve the tart.
Recipe Notes
- You possibly can take one clove from the bulb of garlic that you just use for roasting if you would like.
- You should purchase a 1 ½ pound butternut squash for this, or purchase a bigger squash and simply use the neck, saving the remaining for an additional function (most well-liked). For those who select the latter, minimize the neck into ¼ inch thick rounds, then minimize the rounds into quarters to create wedges. It’s best to have about 3 cups of slices.
- Pepperidge Farm puff pastry is vegan.
- For those who can, place the puff pastry and squash on the higher rack, and the garlic on the decrease rack. Every part ought to slot in most ovens, however when you’ve got a smaller oven you may roast the squash first.
Diet Information
Butternut Squash Tart with Roasted Garlic & Sage
Quantity Per Serving (1 slice (⅙ of recipe))
Energy 472
Energy from Fats 294
% Every day Worth*
Fats 32.7g50%
Saturated Fats 10g50%
Sodium 474mg20%
Potassium 499mg14%
Carbohydrates 40.6g14%
Fiber 5g20%
Sugar 4.5g5%
Protein 9.6g19%
Calcium 112mg11%
* P.c Every day Values are primarily based on a 2000 calorie weight loss plan.
