>Butternut squash and goat cheese filo tartlets

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Alternative recipe done with red sweet pepper
 Ingredients list:
Filo sheets
Butternut squash, diced (1 cupful)
Olive oil
Ground mace 1tsp
Pepper and salt
Soft goat cheese
Rub the diced butternut with the olive oil and some sea salt flakes.
Roast for 15 min until soft, at 200°C.
Put several layers of filo brushed with little oil into a pie dish or an individual tartlets pan as here.
Chuck in some roasted squash with torn bits of cheese. Fill it up nicely.
Sprinkle with mace and black pepper.
Put under a hot grill until the cheese has melted and the filo turns a nice golden colour. Watch out for it tends to burn quickly!
Serve straight away as filo sheets tends to soften as they cool down and I love a crispy light base for this.
Nutrition notes: Filo is a great and tasty alternative to the usual pastry base for tartlets. I use it all the time for convenience and nutritional reasons. Half the  pastry and twice the taste! What’s not to like?
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One response to “>Butternut squash and goat cheese filo tartlets

  1. Pingback: Butternut, goat cheese and honey filo tartlets | travels around my kitchen

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