Mini Butternut Squash and Red Onion Tartlets

PennyAuthorPenny
00DifficultyBeginner

You can use shortcrust or filo pastry for these

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Yields8 Servings
Prep Time10 minsCook Time40 minsTotal Time50 mins

 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

1

Heat oven to 220c

2

Grease 8 holes of a muffin tin

3

Put 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 .

5

Turn oven down to 200C

6

Whisk the eggs, milk and black pepper in a jug

7

If using filo pastry cut each sheet into quarters.

8

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

9

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

10

Put some of the roasted vegetables into base of each case

11

Sprinkle with the cheese cheese.

12

Pour the egg mixture over top

13

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

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Ingredients

 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

Directions

1

Heat oven to 220c

2

Grease 8 holes of a muffin tin

3

Put 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 .

5

Turn oven down to 200C

6

Whisk the eggs, milk and black pepper in a jug

7

If using filo pastry cut each sheet into quarters.

8

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

9

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

10

Put some of the roasted vegetables into base of each case

11

Sprinkle with the cheese cheese.

12

Pour the egg mixture over top

13

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

Mini Butternut Squash and Red Onion Tartlets

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