Ingredients
Tart
- 1 puff pastry
- 1 medium pumpkin, cleaned and thinly sliced
- ½ butternut squash, peeled and diced
- 1 medium red onion, thinly sliced
- Sliced mushrooms
- Vegan mozzarella (optional)
- Fresh rosemary
To Finish
- Dried edible flowers (optional)
- Squash blossoms (optional)
Servings
Yields
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Linked Recipes
Preparation
Step 1
Preheat the oven to 200°C (400°F).
Step 2
Clean the pumpkin and remove the seeds (save them for roasting if desired). Slice the pumpkin into thin slices. Peel, deseed, and dice the butternut squash. Thinly slice the onion and mushrooms.
Step 3
Toss the pumpkin and butternut squash with a little olive oil, salt, and pepper. Roast for 20 minutes.
Step 4
Reduce the oven temperature to 180°C (350°F). Line a baking tray with parchment paper, lay out the puff pastry, and lightly prick it all over with a fork.
Step 5
Arrange the roasted pumpkin, butternut squash, and vegan mozzarella (if using) over the pastry. Bake for 25 minutes.
Step 6
Meanwhile, sauté the mushrooms and red onion in a little olive oil over medium-high heat for 3–5 minutes until softened.
Step 7
Top the tart with the sautéed mushrooms, onion, and rosemary. Return to the oven at 200°C (400°F) for about 10 minutes until the pastry is crisp and golden.
Step 8
Finish with extra fresh rosemary, edible flowers, or squash blossoms before serving.
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