Hello everyone! I’m posting a bit more frequently for a couple of weeks in case some of my readers are looking for some creative Vegan recipes for the holiday season. I’ll go back to my regular schedule when I’ve exhausted these new recipes!
I adore the flavour and texture of butternut squash and I really wanted to incorporate something with this unique vegetable into our Christmas party but it had to be vegan. I came up with this simple yet very tasty little tart. To give the filling some body, I added a 1/2 cup of the lentil purée, it’s not enough to taste the lentil flavour but it does make the filling a bit thicker. Make sure you serve these tasty morsels warm for the squash to shine!
Vegan Butternut Squash Tartlettes
An original Kitcheninspirations recipe
Makes about 40 tarts (I netted about 650 mL of filling but it will depend on the size of your squash)
Ingredients for the Filling:
- 1 butternut squash, peeled and cut into smallish cubes
- 3 tbsp EVOO
- Sea salt to taste
- 1/2 cup red lentil purée (unseasoned)
- Pepper to taste
- Thyme for garnish
Directions for the Filling:
- Pre heat the oven to 425° F (218° C).
- Toss smallish cubes of the butternut squash in the olive oil and salt to taste. Bake for 40 minutes or so, or until fork tender.
- Using a stick blender, purée the squash with the red lentil purée, add pepper.
- Store filling separately from shells otherwise shells will soften. Just prior to serving, either spoon about 1 tablespoon of the filling into each shell and reheat in a 200° F (93° C) oven
Vegan Cracker Pastry
Ingredients for the Pastry:
Adapted from Elana’s Pantry recipe
- 1 cup almond flour,
- 1 1/2 cup white flour
- 1 tsp sea salt
- 2 tsp thyme
- 4 tsp EVOO
- 1 cup water
Directions for the Pastry:
- Combine all of the ingredients except the water. Drop small amounts of water into the pastry until it holds together. Roll out between two sheets of parchment paper. These are quite delicate but hold together well. The squash filling does indeed soften up the shell a bit so don’t be too concerned if it seems a little hard on its own.
- Bake for 16-20 minutes or until golden. Freeze until required.
This tart has body. Vavavavoom!
Look at how beautifully you made these look! The way you swirled the squash….delightful! I love a good butternut dish too. It’s easily one of my favorites in fall/winter. Loving all your vegan dishes!
LikeLike
You put such thought into each and every dish you prepare, Eva. You use of the lentil purée here is very clever and a trick I’d never think to use. You’er right, too, that these would be perfect for a holiday party or dinner. They’re certainly festive enough and, I bet, plenty tasty, too. Your guests must love them.
LikeLike
Perfect canapes for everyone, vegan or not.
LikeLike
They look so beautiful I’d give a lot to taste them (and I am not a butternut squash or pumpkin fan at all!). The red lentil purée sounds very clever and delicious too. Great idea!
LikeLike
these are just lovely Eva — I love how you’ve piped in the delicious velvety filling and your crust sounds gorgeous too. So smart to add in your lentil purée for extra texture and taste. If you sub a gluten free flour for the AP portion of the crust you will have covered off on all the common food allergens :D. I see a food boutique/catering company in the works ☆. I hope you’re enjoying all the fun and festivities of the season and I have no doubt that your friends and visitors will love your food selection and the thoughtfulness that went in to preparing it.
LikeLike
Your pasries filled with smooth butternut must be so tasty ! I also have made pastry made with evoo. it is really tasty too! I Will make these soon! Yummmmm! love them! 😀
LikeLike
It’s always great to have Vegan recipes around, esp appetizers at Christmas time. I love your little tartlets, they look like flowers:)
LikeLike
Beautiful tarts, Eva. I think I’d need to add a few extras to the filling for my liking, like cheese and pine nuts, I appreciate the Vegan effort though.
They’ll make a superb canapé.
LikeLike
With so many special eaters in my extended family I find this series very helpful Eva!
LikeLike
Oooooooh, these are very ‘spesh’! Lovely, really lovely.
LikeLike
What a wonderful way to eat squash! SO elegant in the pastry shells 🙂
LikeLike
Very pretty for the holiday table.
LikeLike
Red lentils are so versatile, aren’t they? Love the idea of using them in these tartlettes — I can just taste how well they work with the squash. Very creative — thanks for this.
LikeLike
Tartlettes are a great idea during the festivities Eva. We don’t get butternut squash here so will have to adapt your recipe, but I can imagine how well the flavors work together with the mashed lentils. Something which our vegan neighbors will enjoy. =)
LikeLike
What a coincidence – I was just saying to my wife the other day “what on earth do vegans eat for Christmas?” and musing that their table must look very sad indeed. Perhaps that is a little narrow minded of me because to be fair, I eat plenty of meals which are actually vegan-friendly without even thinking about it but I guess I do so love my traditional fare…
You’ve done a good job with these though – hopefully you’ll be able to teach people (like me) that it’s not all water, carrots, and peanuts for the vegan folk :D.
LikeLike
You have come up with a fantastic vegan appetiser. I love the look of the cracker tartlettes and the filling sounds amazing xx
LikeLike
Love these cuties! They look so beautiful and delicious, Eva.
LikeLike