Butternut squash and rocket tarts


This is a perfect little Spring recipe and an ideal light lunch for this sunny weather! There are loads of ways to adapt it to suit what you have in the fridge and to cater for all kinds of dietary requirements.


  • 1 pack pre-rolled puff pastry
  • 300g butternut squash or sweet potato, cubed
  • 1 pepper, chunkily chopped or cherry tomatoes, halved
  • 1 glug olive oil
  • 2 handfuls rocket
  • 2 tsp chilli flakes (optional)


  1. Heat oven to 200C.
  2. Place the butternut squash and pepper on a baking tray covered with the oil, season and roast for 25 minutes. Remove from the oven and put to one side.
  3. Turn the oven down to 180C.
  4. Line a baking tray with baking paper or use the greaseproof paper that comes with the pastry. Unroll the pastry and place on the baking tray if making one large tart, otherwise cut into 4 – 6 relatively even squares. I made one large and two small tarts with this recipe, keeping some vegan and adding feta to others – see below for additional toppings.
  5. Fold the edges of your pastry over to form a 1-2cm crust. Press these edges down with your finger or a fork. Prick the base of the tarts all over with a fork and weigh down with baking beans if you have them (you can always get away with flattening the pastry down after baking with a spatula if not). Bake for 15-20 minutes.
  6. Remove the pastry from the oven and flatten any areas that may have risen too much. Top with the roasted squash and pepper. Return to the oven for 10 minutes or until the pastry is lightly browned and the veg are warmed through.
  7. Top with rocket and chilli flakes, if using, and any of the other additions below.


– Mix 1 tbsp pesto with olive oil until of a drizzle-able consistency

– Sprinkle with a handful of pumpkin, sesame or sunflower seeds for some added crunch

– Combine 1 tbsp tahini with 1 tsp harissa and enough water to make into a dressing

– Crumble feta over the top of the rocket

Vegan tip:
My boyfriend’s dad once said that he thought vegan pastry was ‘fine’ but always ‘preferred his with a bit of fat in it’. To his dismay, my boyfriend’s mum then told him that she hardly makes her own pastry any more and as Jus Rol pastry (and most other supermarket own-brand equivalents) is accidentally vegan, he had in fact been eating vegan pastry for years thinking it had a ‘bit of fat in it’…
Moral of the story is pre-made pastry is super easy and great for all sorts of dietary requirements… and it fools the best of us into thinking it’s full of butter!

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