Main MealJulia ParrSeptember 27, 2020roast vegetables, roast butternut squash, roast sweet potatoes, roast vegetable tart, roast butternut squash and sweet potato tart, vegetable recipe, sweet potato recipe, butternut squash, butternut squash recipe, tarts and pies, vegetarian

Roast Butternut and Sweet Potato Tart

If you are looking for an easy autumnal feeling dinner this week, look no further than this Roast Butternut Squash and Sweet Potato Tart. The roast vegetables are warm and comforting with a little kick from the chilli.

INGREDIENTS

1 Packet of Ready Rolled Puff Pastry

1 Brown Onion

1 Sweet Potato

1/2 Butternut Squash

1/2 Red Chilli

1 1/2 Cloves of Garlic

3 Tablespoons of Tomato Puree

METHOD

Preheat the oven to 200°C.

Slice the onion and put in a large baking tray.

Peel and dice the butternut squash, sweet potato and garlic cloves and add to the baking tray.

Deseed and finely dice the chilli. Add it to the baking tray with a tablespoon of ground cumin, a glug of olive oil and a large pinch of salt and pepper.

Toss everything together and place the baking tray into the oven for approximately 45 minutes to an hour.

Take the vegetables out of the oven.

Roll out your packet of puff pastry, spread three tablespoons of tomato puree over the middle of the pastry sheet.

Add the roasted vegetables to each of the pastry tarts.

Place the tarts in the oven for approximately 25 minutes.

Take out the oven and serve warm.

Julia Parr