Crispy Sage Pear Butter Bean Oat Bake with Walnut Lemon Yogurt

Crispy Sage Pear Butter Bean Oat Bake with Walnut Lemon Yogurt 🌿🍐 This is a cosy vegetarian tray bake with a tender butter bean centre, little pockets of sweet pear, earthy sage and a crisp oat-walnut top. The walnut lemon yogurt keeps it bright, cool and spoonable, so the whole thing feels satisfying without being heavy. It is especially good for lunch plates, brunch squares or make-ahead dinners with a sharp salad. ✨ Yield: 9 to 12 squares Time: about 1 hour Ingredients For the oat bake: - 2 cans butter beans, drained and rinsed, about 480 g drained weight - 2 medium ripe but firm pears, cored and diced, plus a few thin slices for the top - 1 cup rolled oats - 1/2 cup fresh breadcrumbs - 1 large egg - 2 tablespoons olive oil, divided - 1 small shallot, finely chopped - 1 small garlic clove, finely grated - 1 tablespoon lemon juice - 1 teaspoon lemon zest - 1 teaspoon Dijon mustard - 1 tablespoon chopped sage, plus extra small leaves for the top - 1/2 teaspoon fine salt, plus extra to taste - 1/4 teaspoon black pepper - 1/3 cup walnuts, roughly chopped For the walnut lemon yogurt: - 1 cup thick Greek yogurt - 2 tablespoons walnuts, finely chopped or crushed - 1 tablespoon lemon juice - 1 teaspoon lemon zest - 1 teaspoon Dijon mustard - 1 teaspoon olive oil - 1 small garlic clove, finely grated, optional - Salt and black pepper, to taste To serve: - Bitter leaves, rocket or cucumber salad - Extra sage or parsley - Lemon wedges - Toasted oats or extra walnuts for crunch Method 1. Heat the oven. Set the oven to 200 C / 400 F. Line a small baking tray or 20 cm / 8 inch square tin with parchment. Brush the parchment with a little olive oil so the base crisps instead of sticking. 2. Make the bean base. Put the drained butter beans in a large bowl and mash them until mostly creamy with a few beans still visible. This texture gives the bake structure but keeps it from feeling pasty. 3. Build the mixture. Stir in the rolled oats, breadcrumbs, egg, shallot, garlic, lemon juice, lemon zest, mustard, chopped sage, salt, pepper and 1 tablespoon olive oil. Fold in the diced pear gently. The mixture should feel thick and spoonable; if it is loose, add 1 to 2 tablespoons more breadcrumbs or oats and wait 5 minutes so they hydrate. 4. Press and top. Spoon the mixture into the lined tray and press it firmly into an even layer about 2 to 3 cm thick. Arrange a few pear slices on top, scatter with walnuts and a few sage leaves, then drizzle with the remaining olive oil. Score into squares before baking so the finished slab cuts cleanly. 5. Bake until crisp-edged. Bake for 28 to 34 minutes, until the centre feels set, the edges are browned and the top is golden. For extra crunch, slide it under a hot grill for 1 to 2 minutes at the end, watching the walnuts closely so they do not scorch. 6. Mix the yogurt. Stir Greek yogurt with chopped walnuts, lemon juice, lemon zest, mustard, olive oil, optional garlic, salt and black pepper. Keep it cold. It should taste nutty, lemony and just sharp enough to balance the sweet pear. 7. Rest and serve. Let the bake stand for 10 minutes, then lift it out with the parchment and cut into squares. Serve warm with walnut lemon yogurt, salad leaves, herbs and lemon wedges. The best bite has a crisp oat top, soft butter bean middle, sweet pear and a cold bright spoon of yogurt. 🍽️ Serving and storage tips - Serve two squares as a lunch plate with rocket, cucumber and extra lemon. - The baked slab keeps for 2 days in the fridge. Reheat squares in a hot oven or air fryer to bring back the crisp top. - Keep the yogurt separate until serving. - For a dairy-free version, use a thick unsweetened oat or coconut yogurt and season it generously with lemon and mustard. Save this one for a simple vegetarian tray bake that feels both cosy and fresh. 💚 Tasteloom.club