- Butter, for greasing
- 5 tbsp olive oil
- 1 small onion, finely diced
- 2 garlic cloves, crushed
- 250g butternut squash or pumpkin, cubed in 1cm pieces
- 4 sage leaves
- 3 courgettes, finely sliced
- 3 carrots, finely sliced
- 3 aubergines, finely sliced
- 1 tbsp agave syrup
- 1 tsp chilli flakes
- 1 sheet shortcrust pastry that’s slightly larger than the tart tin
1 Preheat the oven to 200°C /Gas Mark 6. Grease a pastry dish or tart tin (around 22cm or suitable to the amount of vegetables you have).
2 Heat 1 tablespoon of oil in a large frying pan. Cook the onion until it begins to soften, then add the garlic and cook for another minute. Add the butternut squash or pumpkin and sage along with a tablespoon of water.
3 Cover and cook for 10–12 minutes until soft. Remove from the heat and mash until smooth.
4 Add the vegetable strips to a bowl with 2 tablespoons of oil, the agave syrup and the chilli flakes then mix.
5 Place the pastry into the pie dish and trim the edges. Spread the mash evenly over the bottom. Make a ‘rose’ by taking three vegetable strips and rolling until you’ve made a tight spiral. Place in the centre of the tart.
6 Place the remaining ribbons around the rose, creating a concentric circle. Brush the remaining olive oil over the tart once you’ve finished. Place in the oven and bake for 40–45 minutes.
Recipe from Zero Waste Cookbook by Charmaine Yabsley.