This simple tray bake recipe will satisfy your savoury pastry cravings. Think vegetable pizza but with a crumbly pastry bottom. Incredible.
This recipe works well with veggies that have been left in the cupboard for a long time. Revive that sad squash or pumpkin, roasting and caramelising it on top of this sumptuous pastry base.
Instead of using the traditional tomato base that we’re all too familiar with. This pastry come pizza has a crushed chickpea base. It’s amazing for adding a nutty flavour and pack in that additional protein.
I recommend buying store bought pastry to do this recipe. You can buy pastry straight from the freezer section and store for months in your home freezer. It’s a perfect addition to you home ingredients for when you might not be able to get to the shops.
Besides this recipe you can slap a whole load of tasty things on top of freezer pastry and have a filling meal. I recommend it wholeheartedly.
When to eat
Squash some into season in the late summer months and can be stored until as late as April. When pumpkin isn’t in season you can enjoy by substituting to pumpkin or red or yellow pepper. Both will work well in this recipe.
This meal is around 87% less polluting than the average UK meal.
- Eating this recipe will save around 2.55 KG CO2e per person.
- That’s equivalent to the emissions produced driving 21.07 KM in a modern car.
- 500 g Vegan Puff Pastry
- 1 Medium Butternut Squash
- 2 Red Onion
- 1 Large Red Chilli
- 3 Cloves Garlic
- 1/2 Lemon
- 1 (400g) Can Chickpeas
- 1 Teaspoon Paprika
- 1/2 Teaspoon Cinnamon
- 2 Teaspoons Sugar
- 1 Teaspoon Thyme
- 10 g Fresh Parsley
- 4 Tablespoons Olive Oil
- Pre-heat oven to 200˚c.
- Peel, halve and slice the red onion into thick half moon slices. Halve the squash and reserve the seeds, then slice into 2cm thick slices. Smash and roughly chop the garlic.
- Arrange the squash and onion on a baking tray and drizzle over the 3 tablespoons of the olive oil. Then sprinkle over the chopped garlic, paprika, cinnamon, sugar, thyme and 1 teaspoon of salt. Work the tray contents with your hands until the veggies are evenly coated. Place in the oven and roast for 20 minutes.
- Whilst the vegetables are roasting, select a large flat roasting tin to cook your bake. Grease and flour the tin, then roll your dough out in the shape of the tin until it is roughly 1 cm thick. Place the dough on the tin and trim any trailing edges.
- Pour the chickpeas into a bowl and lightly crush about 2/3rd of the chickpeas into a rough paste. Spread this paste onto the pastry, leaving a rough 3 cm border.
- Once the squash and onion have finished roasting, remove from the oven and tip onto the pastry, keeping the border in tact. Slice the red chilli into thin circles and sprinkle over the top of the veggies along with the rest of the chickpeas.
- Brush the border of the pastry with the remaining tablespoon of olive oil and then place the pastry into the oven. Roast for 15 minutes until the pastry begins to turn golden and crisp on the border.
- Optional step – whilst the pastry is cooking place the squash seeds in a small roasting tin and cover with olive oil and salt. Roast for 10 minutes or so until crisp. These can be used to garnish the vegetables when the dish is complete.
- Serve the pastry with the lemon juice drizzled over the vegetables. Garnish the dish with chopped parsley and any of the roasted squash seeds.