Butternut Squash & Hazelnut Tart

Tart or pie? By some definitions this is clearly a pie. For me it is a tart. I always went with the rule that if it doesn’t have a pastry lid then it was a tart. Although… my argument quickly falls short when you look at Pecan Pie or Pumpkin pie! Regardless, I have made this dish in both a pie dish and a tart tin and there hasn’t been a discernible difference in the taste, so use what you have and call it what you will. For now, I will call it a tart! Either way, it is a lovely pastry filled dish which graces our table quite often.

This is yet another recipe I came across from Whole Foods which I quickly fell in love with. I really enjoy the simple flavours and mix of textures from the toasted hazelnuts and roasted squash. It is a great alternative to a quiche and a nice vegetarian main. It can be reheated and also tastes great cold. I love it with a fresh lettuce leaf salad or with a small soup. I also love that I can make it at the beginning of the week and enjoy a piece each day for my lunch!

  •  1 medium Butternut Squash, peeled and cut into 1 inch cubes (yield 2.5-3 cups)
  • 3 Tbsp Olive Oil
  • Salt and Pepper to taste
  • 1 Yellow Onion, medium, finely chopped
  • 2 Tbsp Dry White Wine/Dry Vermouth/vegetable Stock (used for deglazing)
  • 1/2 cup Parmigiano, grated (or you can use Vegan Parmesan)
  • 1/2 cup (70g) toasted Hazelnuts, roughly chopped
  • 1 Egg, lightly beaten (or 3 Tbsp Aquafaba)
  • 1 cup (55g) fresh breadcrumbs (or gluten-free bread crumbs)
  • 23cm (9-inch) Shortcrust Pie Crust (can use gluten-free or make your own shortcrust)

Preheat oven to 200C/ Fan 180C /400F

Add the cubed butternut squash to a roasting tray and mix with 2 tablespoons of olive oil, salt and pepper. Roast in the oven for 25-30 minutes until the squash is cooked through (a knife or fork should go easily into the middle of a piece), removing it a couple of times to turn the squash over and allow for even cooking. Once cooked through, remove from the oven and set aside.

In a frying pan, heat a tablespoon of oil and add the chopped onion. Sauté until nicely browned. Add the wine (vermouth or stock) and stir this through to deglaze the pan, scraping the bottom of the pan as you go. Add this mix with the squash to a large bowl.

To the bowl, add the parmigiano, the chopped hazelnuts, egg, crumbs and some salt and pepper. Toss well to combine and then tip the mixture into your prepared pie/tart pastry shell. Press the mixture down lightly. Bake in the oven for 40 minutes for the crust to brown and the filling to get hot. Allow to cool for a few minutes before serving.

Note

  • If you are making your own pastry, or rolling out a ready-made pastry sheet, you will want to blind bake the pastry before using the filling, to get the best result.
  • You can easily reheat pieces in the oven (I often do so – 20 mins at 200C), just cover the top with a piece of foil to prevent burning.
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