Mini Butternut Squash and Red Onion Tartlets

PennyBy Penny  ,   

August 18, 2017

You can use shortcrust or filo pastry for these

  • Prep: 10 mins
  • Cook: 40 mins
  • Yields: 8 tartlets


1 tblspn rapeseed oil

1 thinly sliced red onion

175g diced butternut squash

1 tspn ground cumin

1 tspn ground coriander

2 beaten eggs

100ml milk

Black pepper

8sheets of filo pastry or use shortcrust

100g grated string cheese


1Heat oven to 220c

2 Grease 8 holes of a muffin tin

3Put the red onion, butternut squash, ground spices and 1 tbsp rapeseed oil together in a bowl, mix until well coated.

4 Put into a roasting tin and roast for about 20 minutes or until squash is just softening .

5Turn oven down to 200C

6Whisk the eggs, milk and black pepper in a jug

7If using filo pastry cut each sheet into quarters.

8Then lightly brush 4 quarters of filo with melted butter layer up the buttered filo pieces in muffin tins placing them at angles

9Or roll out shortcrust pastry and cut out discs and place in muffin tins

10Put some of the roasted vegetables into base of each case

11Sprinkle with the cheese cheese.

12Pour the egg mixture over top

13. Bake in oven for about 20 minutes or until pastry in cooked and golden, and filling is set.

Delicious served warm


6 Reviews

Theresa Waye

August 18, 2017

Looks yummy x

Pamela Devlin

August 18, 2017

Theresa Waye

Katharine Poulter

August 18, 2017

Sophie Poulter these sound lovely – any use? X

Maria Whyborne

August 18, 2017

Emily Whyborne!

Debbie Jenkins

August 18, 2017

Natasha Reed xx

Debbie Jenkins

August 18, 2017

Natasha Reed xx