Christmas Tree Tarts

The Vegan Chef School, Ingrida Jurkeviciute

Christmas Tree Tarts by Chef Student Ingrida Jurkeviciute
Prep Time: 10M
Cooking Time: 40M
Serves: 4

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125g Doves gluten free plain flour

1/2tsp salt

30g baby spinach

30g margarine

4tbsp water

1tbsp sunflower oil

2 shallots or 1 small onion, finely chopped

170g butternut squash, peeled and finely chopped

30g walnuts, finely chopped

1tbsp tamari

1tbsp balsamic vinegar

1/2tsp fresh sage, finely chopped

1/2tsp fresh rosemary, finely chopped

¼-1/2tsp ground nutmeg

100g silken tofu

3tbsp plant milk + a little for a glaze

1tbsp cornflour

1tbsp stock powder

4 cherry tomatoes, halved

Vibrant and fun, these tarts are a great addition to any Christmas spread or can be served as a starter.

Makes 4 individual tarts.
Prep Time: 10 minutes
Cooking Time: 40 minutes



Heat your oven to 180c/360f/GM4.

Put the flour and salt in a bowl, mix well. Put the spinach, margarine and water in a jug, blend, with a hand blender, until smooth. Add the spinach mixture to the flour, mix into a dough. If it is too sticky add more flour.

Roll out the dough to 5mm thickness. Cut out 4 circles of dough and 4 trees. Place the circles into the tart tins ensuring the dough goes up the sides. Trim the edges with a sharp knife and prick the bottom with a fork. Bake the tart base for around 10 minutes until they have dried out.

In a large frying pan heat the oil on a medium heat. Once hot, add the shallots and squash, cook for 8-12 minutes until the shallots are translucent. Add the walnuts, tamari, vinegar, sage, rosemary and nutmeg. Take the pan off the heat.

Whisk the tofu, milk, cornflour and stock in a small bowl. Add this to the pan and mix in. Divide this mixture between the tart bases. Top each tart with a tree, brush a little milk onto each tree and the tart edges. Bake for a further 10-15 minutes until cooked through.

Top each tart with half a tomato before serving.

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