Vegan tart with butternut and curry

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November 26, 2016

This vegan tart recipe is easy and delicious! Accompany it with a salad or cut into small pieces for a drink with friends

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 4 personnes


1Put water in a pot and bring to a boil

2Cut the butternut into large rounds and cut the slices in half (as if to make 2 half moons), stirring and removing the threads if necessary.

3Pour into boiling water, cover and cook for 20 minutes .

4Meanwhile, slice the onion and the equivalent of half an inch of ginger. In a frying pan, heat a spoonful of oil. Brown the ginger and blanch the onion. Add the curry salt and pepper, pour the coconut milk and mix without boiling.

5Brush the lemon zest over the mixture and add the juice. Turn off the heat and set aside.

6Drain the butternut and, using a knife, peel the pieces.

7Mash whith a fork each piece in the frying pan with the onion and ginger curry mixture. Make the mixture homogeneous. Bring a little nutmeg.

8Spread the dough in the mold, keeping the parchment paper. Prick with a fork and pour the mixture evenly with a spatula.

9To preheat the oven .

10If you have an pear tomato cut into slices not too thick. If you have cherry tomatoes cut them in 2.

11Arrange the tomato slices over the mixture.

12Cut the excess dough around the mold into strips and arrange in lozenges.

13Bake about 20 minutes until the dough is golden brown.


1 small butternut squash (about 400gr)

1 onion

1 pear tomato or a few cherry tomatoes

Fresh ginger

A half lemon

200ml of coconut milk

Curry spices

1 pinch of salt and pepper

olive oil


1 puff pastry without butter


1 Review


February 18, 2017

very good! thanks 🙂

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