Ingredients

• Ingredients 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

Preparation

• Method 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.