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Ingredients

  • 110g margarine, cubed
  • 200g plain flour
  • 50ml water
  • 1/2 butternut squash, peeled and cubed (about 400g)
  • 1 tbsp olive oil
  • 4 tbsp caramelized onions or onion chutney
  • 200ml Calcium or Organic Rice Dream
  • 2 eggs
  • sea salt and freshly ground black pepper
  • 30g pine nuts

Method

  • STEP 1
    Make the pastry by rubbing the margarine into the flour using your fingertips, until the mixture resembles breadcrumbs. Pour in the water and, using a round-bladed knife, quickly bring everything together into a dough. Chill until required
  • STEP 2
    Preheat the oven to 200C/180C fan/gas mark 6
  • STEP 3
    Place the butternut squash in a roasting tin with the olive oil and some seasoning, then roast for about 20 minutes until the squash is tender and starting to caramelize
  • STEP 4
    Roll out the pastry and use it to line a quiche tin, prick the base and bake blind for 15 minutes
  • STEP 5
    Spread the onions over the pastry case then scatter over the roasted squash
  • STEP 6
    Whisk together the Rice Dream with the eggs and a generous amount of seasoning
  • STEP 7
    Pour into the tart case and top everything with the pine nuts
  • STEP 8
    Bake for 25-30 minutes until set and golden
  • STEP 9
    Serve with a crunchy green salad
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