31/10/2023
Harissa Sweet Potato & Crown Prince Squash Tart 🍁
Discover this simple and delicious vegan recipe by our Head Tasting Chef, George Fisher, for a taste of the season. Perfect for hosting!
INGREDIENTS
Pastry Case:
500g short crust pastry (pre-bought)
Sweet Potato and Squash Filling:
500g sweet potato
500g Crown Prince squash
5g salt
2 tbsp olive oil
1 ½ tbsp harissa paste
Cashew Nut & Tahini Cream:
250g Cashew nuts
80g Fresh yeast
5g Salt
200g Cashew nut milk
100g Tahini
Toppings:
100g Vegan feta
6 Piquillo peppers
Flaky sea salt
Cereal Nut Topping:
50g Pumpkin seeds
50g Sunflower seeds
20g Linseeds
10g Black sesame seeds
10g Sesame seeds
Pastry Case:
Roll out 500g of pre-bought shortcrust pastry to 2mm thickness on a floured surface.
Line a 20cm fluted tart case without stretching the pastry.
Trim excess and chill for an hour.
Baking the Pastry:
Preheat oven to 180°C/160°C fan/gas mark 4.
Line the tart case with baking paper, fill with beans, bake 15 mins.
Remove beans, bake 10 more mins until golden. Cool.
Sweet Potato & Squash Filling:
Preheat fan oven to 180°C.
Chop 500g sweet potatoes and 500g Crown Prince squash (2cm pieces).
Roast 10 mins, flip, roast 10 mins, add 1 ½ tbsp harissa paste, roast 10 more mins.
Cool, mash roughly.
Cashew Nut & Tahini Cream:
Roast 250g cashew nuts and 80g fresh yeast with 5g salt at 180°C for 10-15 mins.
Blend nuts, yeast, 200g cashew nut milk, and 100g tahini until smooth.
Toppings:
Crumble 100g vegan feta and slice 6 piquillo peppers.
Roast a mix of 50g pumpkin seeds, 50g sunflower seeds, 20g linseeds, 10g black sesame seeds, and 10g sesame seeds at 180°C for 10-12 mins. Cool.
To Build the Tart:
Spread cashew nut and tahini cream in the tart case.
Layer mashed sweet potato and squash.
Add piquillo pepper slices and crumbled vegan feta. Top with roasted seed mix and a pinch of flaky sea salt.
Serve slices with chicory salad. Enjoy!
