Butternut & Spinach Festive Tart

This tart is super versatile, you can either serve it as a main with lots of roasted veggies or it’s great as a starter too, plus make great leftovers for the next few days. The tofu combined with the butternut squash create the creamiest of the consistency perfect with the flaky crust. I personally love serving it with some maple roasted carrots and some extra butternut squash.


1 roll of shortcut pastry ( I bought Jus roll which is vegan)
1 block of firm tofu (about 350gr)
1 cup of baby spinach (you can also add another extra cup, depending on how much you like your greens ;))
1 white onion finely sliced
3 clove of garlic crushed
1/2 butternut squash peeled and cut into bite size pieces
2 tablespoons of nutritional yeast
3 tablespoons of unsweetened almond milk
2 tablespoons of fresh thyme leaves
1 tablespoon of finely chopped sage leaves
Salt & pepper to taste

Place the butternut squash cubes into a baking tray. Drizzle with a little olive oil, salt and pepper. give it a shake and bake in the oven for about 20 minutes until soft.

While the butternut squashHeat 1 tablespoon of olive oil in a frying pan. Add in the sliced onion and cook it for about 5 minutes until soft and slightly translucent. Add in the crushed garlic and keep cooking for another minute keeping stirring to prevent from burning. Remove from the heat and leave it onto one side.

Place the tofu into the food processor and add in the spinach, nutritional yeast, herbs, almond milk, salt and pepper (about 1 teaspoon of salt and 1/2 of black pepper). Blitz for few moments until you have a creamy mixture. Add in half of the cooked butternut squash, reserving the other half for topping the tart. Pulse for few moments until the squash is roughly incorporated (it doesn’t have to be super smooth).

With some oil (I have used coconut oil) grease generously a cake/tart tin. Roll out the pastry and fit it into the tart tin, cutting out any excess pastry. Spread the filling into the tart case. Even it out with a spatula.
Bake in the oven for 25-30 minutes until the edges start to turn golden. Remove the tart from the oven and leave it to cool for about 5 minutes. Top it with the remaining butternut squash pieces and serve straight away!

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