Recipes / Vegetarian Squash Tart
Vegetarian Squash Tart


-1/2 of a medium-sized squash, peeled and cut into 1/2 inch cubes
-1 sheet of puff pastry, thawed
-1/4 cup of all-purpose flour
-2 tablespoons of peanut butter
-1 clove of garlic, minced
-1 teaspoon of freshly grated ginger
-1/2 cup of shredded cabbage
-1/2 cup of grated carrot
-1/4 cup of heavy cream
-2 tablespoons of tomato paste
-1 tablespoon of white vinegar
-1/4 cup of chopped nuts (almonds, walnuts, or pecans)
-1/4 cup of plain yogurt
-2 tablespoons of grated parmigiano
-1 apple, cored and diced


1. Preheat oven to 375°F.

2. Place the puff pastry on a lightly floured surface and roll out to a 12-inch circle. Place on a parchment-lined baking sheet.

3. In a medium bowl, combine the squash cubes, peanut butter, garlic, ginger, cabbage, carrot, cream, tomato paste, vinegar, nuts, yogurt, and parmigiano. Mix until all ingredients are evenly distributed.

4. Spread the mixture evenly over the puff pastry, leaving a 1-inch border around the edges.

5. Sprinkle the diced apple over the top of the mixture.

6. Fold the edges of the puff pastry over the filling, pressing lightly to seal.

7. Bake for 25-30 minutes, or until the pastry is golden brown and the filling is bubbling.

8. Let cool for 10 minutes before serving. Enjoy!