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Ingredients

For the filling

1 small butternut squash

1 red onion

Handful of chestnuts (approx. 60g)

4 cloves garlic

½ tsp ground ginger

½ tsp thyme

¼ tsp ground cumin

2 bay leaves

For the tart case

1 cup flour

1 cup oat flour

1 1/2 tbsp sugar (I used coconut)

1/2 tsp salt

1/2 cup + 2 tbsp margarine (Lucy used Pure Sunflower Spread)

2 tbsp vegetable oil

3 tbsp cold water

1 level tsp of rosemary, finely chopped

Method

For the filling

Fill a medium sized pot with water and add the cubed butternut squash, then gently boil for around 15 minutes.

In a large frying pan, add the spices and heat for around 60 seconds (this releases the aroma and flavour).

Add a glug of oil to the pan then gently fry off the onions, after five minutes add the chopped chestnuts.

Add the minced cloves of garlic, gently fry until cooked then add the boiled butternut.

Stir the ingredients together and set to one side (off the heat).

For the tart

In a large mixing bowl, sift the flour then add the rest of the dry ingredients (oat flour, salt, dried herbs and sugar).

Stir together then add the cubed dairy free butter and mix with your hands.

In a separate small bowl, mix 3tbsp cold water with 2tbsp oil then add to the pastry mix.

Mix together with your hands until a dough is formed then wrap in cling film and leave to cool in the fridge for 30 minutes.

Lucy’s tip: “This is where I made the filling, whilst waiting for the pastry to cool”

Flour a smooth surface and rolling pin, then begin to roll out your pastry until around 1cm thick

Take 4 greased tartlet tins (with removable bases) and fill with the rolled pastry.

Make sure the edges are the same thickness as the base, then prick with a fork to prevent soggy bottoms.

Fill the tarts with the butternut and onion filling then place in the oven for around 35-40 minutes until the tart turns golden.

Check on the tarts after around 30 minutes, if the butternut is catching, add a little circle of tin foil over the top, leaving the pastry exposed.

Take out once cooked and garnish with pomegranate seeds and fresh thyme.