You can use which ever pastry you like for this, I made spelt and Thyme, but plain, gluten free, wholemeal, rye, and all would work just as well. Sage in the tart works very well too. This make a delicious little light lunch on the weekend with a green salad.
2 cups flour
3/4 cup vegan butter. Cut into cubes. I used stork for pastry and cookies
1 tsp salt
1tsp dried thyme. I used wild dried thyme.
2-3 tbsp. cold water
280g block of firm Tofu
¾ cup almond milk, or other non-dairy milk
1 tbsp. nutritional yeast
1 tbsp. gram flour
1 tsp black salt/kala namak (optional) or regular salt
¼ tsp turmeric
Half a butternut squash and cut in half width ways. Use only the bulbous end, peel, cut in half, deseed and slice into wedges.
3 tbsp. blanched hazelnuts roughly chopped
1 tbsp. fresh thyme leaves
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