Type: 🥕 Vegetarian
Prep Time: ⏱ 25 minutes
Cook Time: 🔥 45–50 minutes
Total Time: ⌛ ~1 hour 15 minutes
Portions: 🍽 4 generous servings
This cozy, nourishing tart combines a soft roasted butternut base with a creamy veggie mince topping, sweet roasted vegetables, and golden melted mozzarella 🧀. It’s hearty, satisfying, and perfect for a comforting lunch or dinner.
🛒 Ingredients
🧡 For the Butternut Tart Base
- 300g butternut squash, peeled, deseeded & cubed
- Olive oil drizzle
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- Optional: 1 tsp ginger powder
- Salt & pepper
- 180g flour (all-purpose, gluten-free, or your favorite)
- 1 tsp baking powder
- 1 tsp salt
- 1 handful grated Emmental (mozzarella works great too 🧀)
- 1 egg, beaten
- 20 ml almond milk (or your favourite milk)
🥕 For the Topping
- 1 small sweet potato, cubed
- 1 carrot, cubed
- 200g veggie mince
- 200ml crème fraîche
- 2 eggs
- 120g mozzarella, grated
- Optional: dill or your favorite herbs
- Optional: chili flakes 🌶
👩🍳 Method
1️⃣ Roast the Vegetables
Preheat the oven to 200°C (390°F) 🔥
Place the cubed butternut squash on one side of a lined baking tray. On the other side, place the sweet potato and carrot (keep them separate from the butternut — we’ll use them at different times 😉).
Drizzle with olive oil and season everything with:
- Smoked paprika
- Cumin
- Garlic powder
- Ginger powder (optional)
- Salt & pepper
Use about 1 generous teaspoon of each spice.
Roast for 20–25 minutes until tender and lightly caramelized ✨.
Remove from the oven. Set aside the sweet potato and carrot — we’ll use them later.
2️⃣ Prepare the Tart Base
Blend the roasted butternut squash with the beaten egg until smooth 🧡.
In a large bowl, mix:
- Flour
- Baking powder
- Salt
Add the butternut mixture and stir until combined. Add the milk and mix well. Fold in the grated cheese. 🧀
Line a rectangular baking tray with parchment paper (you can reuse the roasting paper ♻️). Spread the mixture evenly using a spatula. It will be slightly sticky — totally normal!
Gently push the mixture slightly up the edges to create a rustic crust.
Bake at 200°C for 20 minutes until lightly firm.
3️⃣ Make the Filling
While the base bakes, cook the veggie mince in a pan 🍳 according to package instructions.
In a bowl, whisk together:
- 2 eggs
- Salt & pepper
- Dill (or your favorite herbs 🌿)
- Chili flakes if you like a little kick 🌶
Add the crème fraîche and mix well.
Then fold in:
- Roasted carrot
- Roasted sweet potato
- Cooked veggie mince
- Half of the mozzarella 🧀
Mix everything until well combined.
4️⃣ Assemble & Bake
Once the tart base is ready, spread the filling evenly over it.
Top with the remaining mozzarella 🧀✨.
Bake for 25 more minutes at 200°C, until golden, set, and beautifully bubbly.
Let it cool slightly before slicing — this helps it hold its shape perfectly 🔪.
🌟 Serving Ideas
- Serve with a fresh green salad 🥗
- Add extra herbs on top before serving 🌿
- Great for meal prep — tastes even better the next day!
Warm, hearty, and full of flavor — this vegetarian tart is comfort food at its best 💛
The Secret Street 
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