I first made these tartlets to use up some left over ingredients – half a jar of this, a handful of that, things that were just sat in the fridge waiting to go off. But they were so tasty, I ended up buying all the ingredients again and making more. This recipe makes 6 tartlets, to make 12 just double up the ingredients.
They store really well in an airtight container in the freezer and make for a really easy lunch served with a simple mixed leaf salad. I like mine warm, so I heat them in the microwave for a minute, but this does make the pastry a bit soggy. I’m sure they’d be just as nice cold though, and so are perfect for picnics, parties and snacks. Use whatever pastry you fancy – homemade or shop bought – puff, shortcrust or filo.
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Ready in 1 hour 10 mins (40 mins roast, 10 mins prep, 20 mins bake) – Makes 6 tartlets
- 300g of squash, chopped into small cubes (no need to peel)
- 2 tablespoons of olive oil (you can use the oil from the sundried tomatoes if you like)
- A pinch of black pepper
- Enough pastry to line 6 holes in a muffin tray
- 5 Sundried tomatoes, chopped
- 6 teaspoons of green pesto
- 60g – 75g of goat’s cheese
- A handful of pine nuts
- Preheat oven to 200c / 180c fan / gas mark 6.
- Put the squash, oil and black pepper in an oven proof dish and roast for 40 mins, mixing and turning half way through. – Pic 1
- Meanwhile, grease your muffin tray and line with pastry. – Pic 2
- Pop the tray in the fridge to keep cool until the squash is ready. No need to blind bake.
- When the squash is cooked, mix it with the sun dried tomatoes and set aside. – Pic 3
- Put a teaspoon of pesto at the bottom of each pastry case and spread it out into an even layer. – Pic 4
- Then spoon in the squash and tomato mix, making sure there’s an even amount in each case. – Pic 5
- Divide the cheese up into equal sized chunks, enough for each tartlet and place that on top and sprinkle a few pine nuts over each one. – Pic 6
- Bake for 20 mins, or until the pastry is cooked and golden. – Pic 7