Getting a child to love something to eat is no easy feat. But thankfully we have come up with a delicious and nutritious tart that was a sure fire hit! Local squash- or kalabasa as its known in the local markets is affordable and come in all shapes and sizes. It’s consistency when boiled or baked is almost like a spaghetti squash as its stringy and soft- and at a fraction of the cost of imported butternut squash! Its available all year round, but most abundant in the Ber months. Our recipe makes use of cashew nuts- or kasoy and a little bit of nutritional yeast to add to the cheezy taste. I tried adding spinach in the blended first draft of this recipe but found that it turned the mixture green! A colour that seems to repulse most children! You also have the option to mix carrots, peas and other leafies in the mixture to sneak in as many nutrients as possible!
- 2 cups mashed kalabasa
- 1/4 cup sauteed spinach
- 2 tbsp cahsews, soaked
- 1 tbsp nutritional yeast
- 1 puff pastry sheet ( we love Pampas)
- muffin pan, pie dish or mini tart molds
Blend the soaked cashew and nutritional yeast in a blender or food processor. This should form a paste.
Mash the kalabasa till the chunks disappear. Mix in the sauteed spinach and blend well. We found that pureeing the squash in the blender makes it too watery, mashing with a form makes for a good consistency.
Combine the cashew and nutritional yeast mixture.
Prepare the pastry. Cut the sheet into 4 squares.
Put the puff pastry on the tart mold and pinch down the sides. Alternatively you can use muffin pans to shape the tarts.
Fill the puff pastry almost to the top, leaving a little room for it to grow in the oven.
You can add an eggwash made of egg and water to the pastry, or do without it if you are not consuming eggs.
Bake at 400 degrees for 15 minutes or until the crust turns golden brown.
You can change the size of this tart according to the molds or dishes that you have. Muffin pans will make for bite size tarts, while a pie dish is large enough to serve a family! If using a pie dish, you can cut up the pie in segments before storing to make it a grab and go dish for packed lunches!