It’s one of those delicious dishes that happens to be vegan, but is totally meat-eater approved. It’ll please anyone at your table. But I also love the fact that this tart can be just about whatever you want it to be. Slice it into bite sized pieces and make an appetizer of it. Or serve more generous cuts and make it a main dish, or a side! Whatever course you happen to be looking for, this tart has a place at your table.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: Be patient when blending the cashew cheese, particularly if you’re not using a high-powered blending device. It can take a few minutes to get completely smooth. Next, prepare the butternut squash and garlic for roasting. Spread the cashew cheese evenly over the puff pastry, leaving a small border around the edges. Pop everything into the oven! They should all take about the same amount of time to bake, but keep an eye on things just in case something looks done a little early.
More Butternut Squash Recipes
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