When it comes to providing veggie food at Christmas, it can be tricky to think of something that isn’t Linda McCartney’s finest. Luckily, our Lucy has created this terrific tart…
Filling
½ large butternut squash
1 red onion
4 cloves garlic
½ tsp ground ginger
½ tsp chilli flakes
¼ tsp fennel seeds
½ tsp thyme
¼ tsp ground cumin
2 bay leaves
Tart
2 cups flour
1 1/2 tablespoons sugar
1/2 tsp salt
1/2 cup + 2 tablespoons margarine
2 tablespoons vegetable oil
3 tablespoons water (cold)
1 level tsp of rosemary finely chopped
Topping
¼ cup pomegranate seeds
4 brussels sprouts peeled
¼ cup roughly chopped pistachios
Dressing
2 tbsp tahini
2 tsp lemon juice
2 tsp water
A generous pinch of onion powder, salt and pepper
Method:
For the tart
For the filling
8. Slice up and enjoy with friends over a festive feast!