Harissa Sweet Potato & Crown Prince Squash Tart
Follow this simple and seasonal recipe by our Head Tasting Chef, George Fisher. The perfect dish to serve for lunch on an autumnal afternoon, especially when hosting vegan or vegetarian guests. Enjoy!
Pastry Case:
- 500g short crust pastry (pre-bought)
Sweet Potato & 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
METHOD
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!