New Year Recipes

Ingredients

• 650 g squash peeled and chopped into small cubes
• 2 tbsp olive oil
• 1 tsp sea salt

Squash filling mix

• 3/4 of the cooked squash
• 1/2 tsp sea salt
• 3 tbsp nutritional yeast
• 1 tsp wholegrain mustard
• A squeeze lemon

For the caramelised onions

• 2 red onions sliced
• 2 tbsp olive oil
• Pinch sea salt
• 1 tbsp balsamic vinegar

Pesto

• 30 g fresh basil
• 3 tbsp extra virgin olive oil
• Pinch sea salt
• 1 clove garlic
• 50 g California walnuts
• 4 tbsp nutritional yeast
• 50 ml water
• Juice 1/2 lemon

For the crust

• 2 tbsp ground flaxseed
• 6 tbsp water
• 50 g ground California walnuts
• 165 g plain flour
• 2 tbsp oil
• 7 tbsp plant based milk
• Pinch sea salt

Toppings

• California Walnuts
• A drizzle of olive oil

INSTRUCTIONS

To cook the squash

• Add the squash, olive and salt to a baking try and roast on 180c for 35 -40 minutes until soft. Set aside.

To cook the onions

• Add the oil and sliced onion to a small pan and fry very slowly on a low heat for 15-20 minutes until caramelised.
• Then add the salt, balsamic and pepper. Set aside

To make the squash filling

• Add all the ingredients to a food processor or high speed blender and blitz to a smooth paste.

To make the pesto

• Add all the ingredients to a food processor or high speed blender and blitz to a chunky paste.

To make the tart

• Preheat the oven to 180c
• Make the flax egg by mixing the ground flax and water in a bowl - set aside to thicken.
• Blitz the walnuts in a food processor to a chunky crumb
• Then add all remaining ingredients and blitz thoroughly to form a dough.
• Line a large baking tray with baking paper
• Form the dough into a ball and roll into a circle approx
• Transfer to the baking tray then spread the squash mix over the top - leave a 1 /1/2 cm around the edge with no filling.
• Now add the caramelised onions, reserved roast squash, a handful of walnuts and dollops of the pesto (approx half)
• Fold up the outer edges of the crust towards the centre of the galette.
• Crimp them a little to seal.
• Brush the crust with a little olive oil and then bake for 25 minutes.
• Remove from the oven to cool a little.
• Then the remaining pesto out with a little water then drizzle over the top