California Walnut & Butternut Squash Pastry Tart by Healthy Living James

Course dinner, lunch
Keyword butternut squash, Pastry
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4
Calories 450kcal


  • Handful California Walnuts roughly crushed
  • 1/2 butternut squash chopped into cubes
  • Gluten free puff pastry
  • 1 red onion sliced
  • 1/2 courgette sliced
  • 1 tsp fennel seeds
  • Handful vegan cheese
  • Olive oil
  • Salt & pepper


  • Pre-heat your oven to 200C
  • Chop your butternut squash into cubes (no need to peel it), place into a baking dish and drizzle over olive oil, pinch of salt and pepper and roast for 30 minutes
  • Meanwhile roughly slice your red onion and fry in a pan over a medium heat with olive oil and a pinch of salt until it softens (roughly 5-6 minutes)
  • Now add your puff pastry to a large baking tray
  • With a knife, gently score a line all the way round (roughly 1 inch) from the edges. This gives you a guide with how much to fill the tart plus helps fold over the edges later
  • Now with a fork make pricks across the middle of the pastry
  • Add your onion, roasted squash, chopped courgette, fennel seeds, vegan cheese and sprinkled California walnuts
  • Fold over the pastry edges and lightly coat with olive oil
  • Bake for 15 minutes at 200C


Serving: 204g | Calories: 450kcal | Carbohydrates: 42g | Protein: 5.4g | Fat: 27g | Saturated Fat: 10g | Fibre: 7.2g | Sugar: 8.9g


Salt: 1.0g