A very simple recipe, that was a hit with the whole family--that's saying a lot with 4 kids from ages 2 to 11! Easy to make, took about an hour or so--I used precut, frozen squash, which was microwaved in its bag, so that saved a huge amount of work and time.
Pastry:Preheat oven to 375 degrees Fahrenheit.
1 C unbleached flour1/2 tsp salt2 Tbsp olive oil1/3 C ice-cold water
Filling:4 ounces kale, stems removed1 Tbsp olive oil1 medium onion, chopped4-5 green onions, chopped6 ounces butternut squash, peeled, cut into 1/2 inch dice3 Tbsp walnut parm or finely chopped walnuts
Pastry: Mix flour, salt, and oil - dribble in ice-cold water, knead and form ball. Refrigerate for 30 or more minutes.
Filling: Steam squash and kale until tender. Saute both onion types, mix with squash and kale, add salt and pepper to taste along with walnut parm. (Walnut parm is a finely ground combo of walnuts, nutritional yeast, miso paste, and salt.)
Roll out pastry and place into pie pan--spread filling evenly. Bake the tart 30-45 minutes, until dough is golden. remove from pan, cut into wedges, and serve.
The above recipe serves 4--we doubled the recipe and the 6 of us ate every bite!
- VERY surprising that this recipe did not call for garlic; next time I would definitely add some to the mix.
- I misread the recipe and added nearly double a full serving of walnut parm rather than the 6 tablespoons called for--not a big deal in the end.
- I thought the filling ended up a bit creamy, could have used some texture, in my opinion. Next time, I would add some walnut bits and maybe leave the kale stems to add some crunch. The kale could remain unsteamed, which might help as well.
This was a really easy recipe, especially without having to prepare the squash. With the few changes noted above, this could be even better than it was. Even as is, any dish that works for six people ranging in ages from 2 to 46 is a definite addition to the rotation!
From World Vegan Feast
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