Ingredient :
200 g filo pastry
melted butter, for brushing
1 small butternut squash, peeled, deseeded and cut into 2cm cubes
3 tablespoons olive oil
50 g pecans, toasted
50 g dried cranberries
chilli flakes to your taste
100 g vegetarian blue cheese
melted butter, for brushing
1 small butternut squash, peeled, deseeded and cut into 2cm cubes
3 tablespoons olive oil
50 g pecans, toasted
50 g dried cranberries
chilli flakes to your taste
100 g vegetarian blue cheese
Preparation :
To make the filo tarts, heat the oven to 160ºC and cut the pastry into squares that are slightly bigger than the tart tins. Brush each sheet with melted butter and layer in the tin, about 5/6 squares per tart, each sheet at an angle to the previous one, so you have a starry shape with pointy edges. Bake for 10-20 minutes, depending on the size you are making, or until golden. Set aside.Heat the oven to 200ºC. Spread the cubes of butternut squash on a baking tray, toss with the olive oil and a little salt and pepper. Roast for 25-30 minutes or until soft. Remove from tray and cool.
The two steps above can be done a couple of hours ahead.
To finish the tarts, heat the oven to 160ºC. Place the roasted squash in the filo cases and sprinkle with the pecans, dried cranberries and a few chilli flakes. Bake for 10-15 minutes, until warm and then crumble the cheese over the top. Return to the oven for about 5 minutes, until the cheese has melted. Serve warm.
