Autumnal Vegan Butternut Squash Tart

Serves: 4 Prep: 10_mins Cook: 40_mins

Ingredients

350g butternut squash, peeled and diced

50g walnuts

320g puff pastry

2 tbsp tomato chutney

100g vegan feta

2 medium rosemary sprigs

Preheat the oven to 200/180C fan.
In a medium roasting tin, add the butternut squash and toss with 1 tbsp of coconut oil. Once tossed, season with salt and pepper and place in the oven to roast for 15 minutes. After 15 minutes, add the walnuts and place back into the oven to continue roasting for an extra 5 minutes.
In a baking tray, roll out the puff pastry, score about 1cm border around and prick the inside of the border with a fork. Spread the tomato chutney around the centre of the pastry and scatter slices of vegan feta all over the top.
Once the roasted butternut squash and walnuts are ready, add them on top of the tart and brush the outer border with some coconut oil. Drizzle a tbsp of coconut oil over the tart and add the rosemary sprigs.
Place the tart back into the oven for another 20 minutes or until it is crisp and golden.
Finally, remove the tart from the oven, allow it to cool for a few minutes, top with some extra vegan feta and enjoy. Perfect for chilly evenings - this tart is autumn comfort food at its finest!