Butternut Squash and Mushroom Tart


1 cup of ground oats
3/4 cup of ground almond
1/3 cup of wheat or spelt flour
3 tbsp of coconut oil
2 tbsp of runny tahini
1/2 tsp of salt
1 tsp of dried thyme
3 tbsp or more of cold water


130 g of chestnut mushrooms, sliced
1 white onion, finely chopped
2 garlic cloves, minced
1 block (280 g) firm tofu
2 tbsp of nutritional yeast
1 tsp of chopped sage
few sprigs of fresh thyme
1/4 tsp of ground nutmeg
2 cups of butternut squash, peeled and chopped into small cubes
3 tbsp of olive oil
1 tbsp of soy sauce
2 tbsp of unsweetened plant milk
salt and pepper to taste


  1. Preheat the oven at 180ºC. Spread the butternut squash cubes into a baking tray. Drizzle with some salt and pepper and roast in the oven for 20 minutes until soft. Then remove and set aside.
  2. Make the crust: Add the oat flour, ground almond, salt, dried thyme, and wheat flour into a large bowl. Make a well in the middle and add in the coconut oil, tahini, and water. Start mixing with a spoon and then carry on with your hands. Mix everything together until you have a fairly sticky dough when pressed between your fingers. Add a dash more of water if needed.
  3. With some extra coconut oil grease a quiche/tart pan. Spread the dough around the tin and with your hands pack the dough all the way around the edges. Use a fork to pierce the base of the tart (to prevent from puffing up while baking) and bake in the oven for 10 minutes. Remove and set aside.
  4. Add 1 tbsp of oil to a large frying-pan. Once hot add the chopped onion, cook for 5-8 minutes until it starts to brown and caramelize.
  5. Mix in the garlic, thyme leaves, sage, and ground nutmeg and cook for another minute.
  6. Remove the onion mixture from the pan and add it to a food processor together with the tofu. Add the plant milk and blitz until you have a ‘ricotta’ cheese kind of texture.
  7. Heat the pan and add the mushrooms and soy sauce. Cook on medium heat until all the water from the mushrooms has evaporated and they are soft but not soggy.
  8. Pour the tofu mixture into a bowl and fold in the cooked mushrooms and roasted butternut squash cubes. Mix to combine.
  9. Spread the filling mixture onto the tart base. Spread evenly until the tart pan is full. Bake in the preheated oven for 25 minutes until the tofu is set and slightly browned.
  10. Remove from the oven and let it cool down slightly for 5 minutes. The tart is delicious as it is or you can decorate it with some extra cooked mushrooms, roasted baby carrots, and pomegranate seeds.

Makes 4 to 5 servings.

Source: Plant-based News