Chestnut & squash tart

  • Prep: 15m
  • Cook: 35m
  • Serves: 4

The perfect centre piece for a vegetarian Christmas feast.


  1. To make the tart; roast the squash on a baking tray for 30 minutes with a drizzle of olive oil and salt and pepper. Set aside.
  2. Toast the seeds and nuts by adding them to a dry pan on a medium heat. Toast for a few minutes then set aside. Add the seeds, nuts and chestnuts into a food processor and pulse until you get a crunchy mix. Scoop the mix into a large bowl and then mix in the salt, oil, maple and balsamic vinegar.
  3. Reserve four tbsp of the mix then add the. Pop the mix back into the processor with the water and blitz until you get a paste. Preheat the oven to 190C/Gas 5
  4. Line a small high edged baking tray with a baking paper and then tip the paste onto the baking paper and shape with your hands (to the edge of the baking tray and up a little at the sides). Prick the dough with a fork and then cook for 25 minutes.
  5. Remove from the oven then top with the pesto, squash and crumble mix . Pop back in the oven for 10 minutes. When cooled a little too with fresh thyme.
  6. To make the pesto: add all the ingredients to your food processor or high speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.
  7. To cook to sprouts: add the oil and sprouts to a medium frying pan and fry for a few minutes until starting to soften. Add the dressing ingredients to a jar and shake or stir to combine. Pour the dressing onto the sprouts and mix well. Serve with the toasted hazelnuts.


All to be sourced organic where possible

  • 1 small organic squash sliced
  • 1 tbsp olive oil
  • Salt
  • Pepper
  • For the tart base
  • 1 cup toasted organic sunflower seeds
  • 1 cup toasted organic walnuts
  • 1 cup cooked organic chestnuts
  • 1 tsp sea salt
  • 2 tbsp olive oil
  • 1 tsp organic maple syrup
  • 1 tsp balsamic vinegar
  • 4 tbsp water
  • Fresh thyme
  • For the pesto
  • 3 big handfuls organic kale
  • Handful basil
  • 1/2 cup hazelnuts
  • 1 clove garlic
  • 3 tbsp olive oil
  • Juice 1/2 lemon
  • 1 tsp sea salt
  • Twist black pepper
  • 4 tbsp nutritional yeast
  • 4-5 tbsp water
  • Sprouts with balsamic & toasted hazelnuts;
  • 2 tbsp organic hazelnuts toasted
  • 3 cups organic sprouts – outer layers removed and 1/2 chopped in half
  • 1 tbsp olive oil
  • For the dressing
  • 1 tbsp molasses or maple syrup
  • 1 tbsp balsamic
  • 1 1/2 tbsp tamari
  • Big pinch salt
Niki, Rebel Recipes

Niki, Rebel Recipes

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