Nut roast tarts recipe

Oranges seem to be very festive food. But, while I was scrolling through the BBC’s Seasonality Table (’cause it’s something I like to browse in my free time), I saw that grapefruit is in season. And, sorry oranges, you’re not in season until next month. So, a traditional, festive grapefruit meal it must be! Despite the sarcasm, I actually did use grapefruit; it tastes good, don’t worry!


Makes: 10
Preparation: 30 minutes
Cooking time: 35 minutes


  • ≈500g pastry (I was lazy and used pre-made)
  • 1 small sweet potato, peeled and diced
  • 1 parsnip, peeled and diced
  • 40g lentils, rinsed and drained
  • 100g mixed nuts, roughly chopped
  • 1 small apple, cored and diced
  • rind of one grapefruit
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon


  1. Preheat your oven to 220˚C / 425˚F / gas mark 7. Lightly grease a muffin tray.
  2. Roll out your pastry to a few millimetres thick and cut into ten 4″ circles. Line your muffin tray with the pastry and bake in the oven for 15 minutes.
  3. Meanwhile, bring a pan full of water to the boil. Add the sweet potato, parsnip and lentils, and cook for 10 minutes, then drain.
  4. In a bowl, mix together the sweet potato, parsnip and lentils with the rest of the ingredients.
  5. Spoon the nut roast mixture into the pastry linings.
  6. Bake in the oven for 15-20 minutes until the pastry is golden.
Nutritional information
Each tart approximately contains:
  • Calories: 287 kcal
  • Fat: 17.1g
  • Carbohydrates: 29.2g
  • Protein: 5.2g

With the leftover pastry, I made an apple pie (with homegrown apples, and lots of sugar)!



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