Vegan Hasselback Vegetable Tart

recipes.sainsburys.co.uk

Norma de Bidaph

800g heritage carrots of different colours

500g parsnips

2 tbsp vegetable oil

1 onion, finely diced

2 garlic cloves, crushed

½ tsp smoked paprika

1 tsp ground cumin

500g butternut squash, cut into roughly 2cm pieces

500ml vegetable stock

320g sheet puff pastry

2 tbsp hazelnuts, toasted and chopped

1 tbsp unsweetened almond milk

1 tbsp agave nectar

3 sprigs thyme, leaves picked

Directions at recipes.sainsburys.co.uk

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