Butternut squash and cheese tartlets recipe

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
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buternut squash and cheese tarts
Customer recipe by Johan Glaubitz
Added 80 months ago

Pre heat the oven to 220°C.

Peel squash and chop into 15mm cubes. Place cubes into roasting dish sprinkle with some oil and roast for 10 minutes.

Combine the cheese and cream in a pan and heat gently until the cheese starts to melt.

Roll out the puff pastry to about 5mm thick, cut out 10cm circles to fit into a muffin pan. Par-bake the pastry in the muffin tin for 5 minutes. Remove from the oven and fill pastry cups half with the cheese and cream mixture then place a few cubes of the roasted butternut squash. Place tarts back into the oven for ten minutes or until golden brown.

Drizzle with sweet chilli sauce on each before serving with a fresh garden salad.

Tip: The pastry will puff up after baking in the oven to par-bake; push back the individual discs with a teaspoon before filling with cheese mixture.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 1 butternut squash
  • 1 block puff pastry, approximately 300g
  • 200g mild cheddar cheese
  • 100ml double cream
  • 50ml sweet chilli sauce
  • 10ml corn oil
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