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Elegant Roasted Butternut Squash and Chickpea Tart with Thyme
Elegant Roasted Butternut Squash and Chickpea Tart with Thyme

Elegant Roasted Butternut Squash and Chickpea Tart with Thyme
A sophisticated vegetarian tart featuring seasonal butternut squash and chickpeas, roasted to perfection and nestled in a flaky pastry crust.
Elegant Roasted Butternut Squash and Chickpea Tart with Thyme
Ingredients:
1
Servings
  • 200
    g
     Butternut Squash
  • 100
    g
     Chickpeas
  • 150
    g
     Ready-made puff pastry
  • 2
    item
     Shallots
  • 1
    tbsp
     Thyme
  • 10
    ml
     Olive Oil
  • 2
    g
     Salt
  • 0.5
    g
     Black Pepper
Preparation Time: 30 minutes
Cooking Time: 45 minutes
Elegant Roasted Butternut Squash and Chickpea Tart with Thyme
Instructions:
  1. Preheat oven to 200°C (400°F).
  2. Peel and cube the butternut squash. Toss with olive oil, salt, pepper, and half of the thyme.
  3. Roast for 25 minutes until tender.
  4. While squash roasts, finely chop the shallots. Sauté shallots in a little olive oil until softened.
  5. Add chickpeas to shallots, mix and cook for 5 minutes.
  6. Roll out puff pastry to a 12 inch circle. Transfer to a baking sheet.
  7. Spread roasted butternut squash evenly over the pastry, leaving a 1 inch border.
  8. Top with the chickpea mixture and remaining thyme.
  9. Fold the edges of pastry over the filling.
  10. Bake for 20 minutes until the pastry is golden brown and the filling is heated through.
Nutrition Per Serving 506 g Per 100g
Energy 1194.4 kcal 236 kcal
Protein 20.8 g 4.1 g
Fibre 15.9 g 3.1 g
Salt 3.2 g 0.6 g
Sugar 11.3 g 2.2 g
Carbohydrates 182.9 g 36.2 g
Fat 36.5 g 7.2 g
Environmental Per Serving 506 g Per 100g
CO2 3.5 kg 0.7 kg
Water 0.9 l 0.2 l
  • 200
    g
     Butternut Squash
  • 100
    g
     Chickpeas
  • 150
    g
     Ready-made puff pastry
  • 2
    item
     Shallots
  • 1
    tbsp
     Thyme
  • 10
    ml
     Olive Oil
  • 2
    g
     Salt
  • 0.5
    g
     Black Pepper
1
Servings
0

Preheat oven to 200°C (400°F).

Peel and cube the butternut squash. Toss with olive oil, salt, pepper, and half of the thyme.

Roast for 25 minutes until tender.

While squash roasts, finely chop the shallots. Sauté shallots in a little olive oil until softened.

Add chickpeas to shallots, mix and cook for 5 minutes.

Roll out puff pastry to a 12 inch circle. Transfer to a baking sheet.

Spread roasted butternut squash evenly over the pastry, leaving a 1 inch border.

Top with the chickpea mixture and remaining thyme.

Fold the edges of pastry over the filling.

Bake for 20 minutes until the pastry is golden brown and the filling is heated through.

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