by Zars Kitchen Admin

Crispy golden flaky pastry layers with caramelised onions and sweet squash topped with a beautiful homemade spinach and walnut pesto.  The perfect lunch or light dinner with a salad… I popped the leftovers in the air-fryer for lunch the next day and it crisped up like it has just come out of the oven!

You can absolutely use a shop bought pesto here but I had a stash of my gorgeous homemade pesto in the freezer (used on my halloumi, pearl barley and broccoli salad)… only the best California walnuts from @walnuts_uk and ‘Ve-du-ja’ from @belazu_co!

Hope you give this one a go! 


Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 Butternut Squash, halved lengthwise and cut into 1cm slices
  • 2 Red onions, sliced
  • A few thyme stalks
  • Olive oil
  • Sea salt, freshly ground black pepper, red chill flakes
  • 2 tsp Brown sugar
  • 270g Filo pastry (7 ready rolled sheets) @jusrol
  • 50g Butter, melted
  • Handful grated Comté cheese @comtecheeseuk
  • .
  • 100g Spinach
  • 30g Walnuts, toasted @walnuts_uk
  • 2 Garlic cloves, crushed
  • 0.5 tsp Sea salt flakes
  • 20 Large basil leaves
  • 2 tbsp Vegan Nduja @belazu_co
  • 80ml Olive oil
  • 1 tbsp Lemon juice


1. Pre-heat oven to 180C
2. Blitz all the ingredients for the pesto in a food processor, set aside. This will makes more than needed so freeze to use again in salads, sandwiches, with pasta, etc
3. Line an oven tray with foil, add the sliced squash, red onions, thyme, olive oil, salt, pepper, chilli flakes and sugar, mix everything well and cook in the oven for about 20-25 mins until soft and caramelised
4. Meanwhile, start layering up the filo pastry. Grease a rectangular oven dish with some melted butter and line it with parchment paper across the middle, this will be used to lift out the tart easily so ensure it is wide enough and hanging well over the edges
5. Unwrap the filo pastry but keep it covered with cling film or a damp tea towel to stop the pastry from drying and cracking. Add one piece of filo pastry at a time, using a brush to cover each piece with some melted butter. Keep layering until you have used all the pastry, finish with a final coating of butter and scrunch the edges to get a pretty outside.
6. Bake in the oven for 10 minutes or until just starting to colour slightly, then remove from the oven and arrange the onions and squash inside the pastry, scatter over the grated cheese and drizzle with the pesto
7. Bake in the oven for a few more minutes until the filo pastry is golden and crisp
8. Serve immediately and enjoy!

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Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

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