Butternut Squash and Sweet Potato Tart


Ingredients (all available in Aldi Stores)

  • 2 extra-large white onions
  • 3 cloves garlic
  • ½ small butternut squash
  • ½ large sweet potato
  • 4 tbsp extra virgin olive oil
  • 2 heaped tsp wholegrain mustard
  • 3 – 4 springs fresh thyme
  • 1 pack shortcrust pastry
  • 1 medium red onion

To serve

  • 1 pack Superfood Salad Mix
  • 1 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar

Other equipment

  • 30 cm non-stick tart tin
  • Mandolin or very sharp knife


  1. Shape the pastry in the tart tin, using your thumb to gently push pastry right into the corners and chill overnight in the fridge or in the freezer for 10 – 20 minutes.
  2. When the pastry is chilled, pre-heat the oven to 160 Celsius.
  3. Heat 2 tbsp oil in a large non-stick pan.
  4. Thinly slice the white onions and add to the pan along with the leaves from 2 – 3 sprigs of thyme. Season with salt and pepper and cook over a medium-low heat for 15 – 20 minutes, adding a splash of water if onions start to stick.
  5. Thinly slice the garlic, add to the pan and cook for a further 20 minutes until soft and sticky. Leave to cool.
  6. While the onion mixture is cooling, peel and deseed the butternut squash, sweet potato and red onion.
  7. Very thinly slice the butternut squash, sweet potato and red onion using a mandolin or very sharp knife. Set aside.
  8. Remove the cooled pastry from the fridge/freezer, keeping it in the tin, and spread the mustard over the bottom of the pastry using a silicon brush or the back of a spoon.
  9. Add the cooled onion and garlic mix and flatten using the back of a spoon.
  10. Layer the sliced vegetables in concentric circles until the entire top of the tart is covered.
  11. Mix together the remaining oil and thyme leaves and brush over the top of the tart.
  12. Bake for 55 – 65 minutes or until vegetables start to brown and pastry is golden.
  13. Allow to cool in the tin before removing.
  14. Serve with Superfood salad mixed with oil and balsamic vinegar.
Overlap the vegetables slightly so there are no gaps.
You can use a silicon brush to apply the thyme oil, or just drizzle over with a spoon!
We also served ours with some Aldi cherry tomatoes and whole garlic bulbs roasted in extra virgin olive oil and muddled with some red wine vinegar.

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