Chestnut & Squash Tart with Cavolo Nero

A wholesome tart with cavolo nero

This chestnut tart topped with crispy cavolo nero would be delicious for Sunday lunch. It’s a recipe by Anna Jones that I’ve slightly adapted by adding fresh chilli and I’ve given couple of accompaniment ideas. The tart can be served cold or hot, it works both ways, so a good easy meal the next day with any leftovers. If you choose to bake it for a further 20 minutes after adding the topping, the consistency turns into an almost quiche-like tart that goes lovely and golden brown on top. Looking for accompaniments? You might like my Sprout Slaw and Caramelised Carrots which work really well together.

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Chestnut Tart with Cavolo Nero

This chestnut tart has a crispy squash crust & filled lemony tofu which is has been topped with cavolo nero. It would make for a delicious Sunday lunch.

Course: Main Course

Cuisine: British

Keyword: Nut roast,, Sunday Lunch, Vegan Roast

Servings: 4 people

Ingredients

For the chestnut tart base

• 600 g Butternut squash Peeled and cut into small chunks
• 100 g Pistachio nuts
• 100 g Pumpkin seeds
• 100 g Pre-cooked whole chestnuts I used Merchant Gourmet Whole Chestnuts
• 2 tbsp Olive oil
• 1 tbsp Maple Syrup
• The zest of 1 lemon
• A small bunch of thyme Remove the leaves

For the topping

• 1 Large shallot Finely sliced
• 100 g Shredded cavolo nero leaves
• A few sprigs of thyme Remove the leaves
• 1 Large green chilli  Sliced with the seeds left in
• 500 g Silken tofu
• 1 Lemon

Instructions

• Preheat the oven to 200C, place the squash onto a baking tray with some salt, a good grind of fresh black pepper and a drizzle of olive oil, then roast for 30 minutes, or until golden and soft.
• Around 5-10 minutes before the squash is ready, place the pistachios and pumpkin seeds onto a small baking tray in the oven for them to toast until crispy or just starting to pop.
• Take everything out of the oven and place all of the ingredients (except the topping ingredients) into a food processor and blend until a pasty mixture is formed. It’s fine to have a few lumps though!
• Tip the chestnut base mixture into an oiled 24cm loose-bottomed tart tin. I also use tinfoil to loosely wrap around the outside of the tin for any excess oil to be caught on. Using the back of a spoon to press the mixture into the tin taking care to ensure the edges are neatly filled, then make a slight dip in the middle for the filling to sit in. Roast for 40 minutes, or until crisp at the edges.
• Meanwhile, heat a drizzle of olive oil in a pan then fry the sliced shallot for a few minutes before adding the cavolo nero, thyme and sliced chilli. Cook for a few more minutes until the cavolo nero starts to crispen. 
• In a bowl, whip the silken tofu with the juice of a lemon and half its zest, plus a good pinch of salt and pepper.
• Spoon the silken tofu evenly over the top of the chestnut tart base,  then top with the chilli & greens, you can heat this further so the silken tofu is warm and quiche like for a another 20 minutes in the oven or serve as it is.