This is an old favourite with a sweet twist. The combination of butternut squash, fresh goat cheese and honey works miracles on your taste buds and it is VERY difficult to be satisfied with only ONE of these tartlets… You have been warned! They make a lovely starter , pretty and dainty, for a dinner party – and because they are the opposite of fuss, they do belong to this blog…
Select a very soft, fresh goat cheese from a good cheesemonger for best results. I go to Beillevaire in Montpellier street for their gorgeous dairy products and the most delicious truffle oil, by the way…
Ingredients list:( per mini tartlet)
- Filo sheets, 1 per mini pan
- Butternut squash, diced (1 cupful)
- Olive oil
- Liquid honey, 1tsp
- Pepper and salt
- Soft goat cheese, 1 Tbsp
Rub the diced butternut with the olive oil and some sea salt flakes.
Roast for 15 min until soft, at 200°C. Reserve.
Fold you filo sheet in four like a hankerchief : Put several layers of filo brushed with a little oil into a a few large muffins holes or individual tartlet pans . The tray in the photo has several dips for smallish tarts and is ideal!
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! Drop a little honey all over the cheese.
Serve straight away as filo sheets tends to soften as they cool down and I love a crispy light base for this.
PS: if you are in France and can’t find any COURGE MUSQUEE, try it with pumpkin: it’s just as delicious.
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?