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Mini butternut squash and sweet potato tarts recipe

Mini butternut squash and sweet potato tarts recipe

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Bake these easy mini butternut squash and sweet potato tarts for a simple vegetarian dinner idea. Peppery cream cheese makes an quick base on top of buttery pastry, topped with herby roasted veg. See method

  • Serves 4
  • 5 mins to prepare and 35 mins to cook
  • 515 calories / serving

Ingredients

  • 375g ready-rolled lighter puff pastry
  • 150g 50% less fat garlic & herb soft cheese
  • 10g fresh thyme, leaves picked
  • 300g butternut squash & sweet potato soup mix
  • 1 tbsp olive oil, plus 1 tsp to serve
  • 450g frozen green beans
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

    2155kj
    515kcal
    26%
  • Fat

    24g 34%
  • Saturates

    11g 57%
  • Sugars

    12g 14%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 60.9g Protein 13.4g Fibre 7.4g

Method

  1. Heat the oven to gas 6, 200°C, fan 180°C. Unroll the puff pastry and cut into 4 equal rectangles. Transfer on its baking paper to a large baking sheet, or 2 smaller baking trays.
  2. Mix the soft cheese with half the thyme and season. Spread over the pastry rectangles, leaving a 1cm border at the edge. Toss the squash and sweet potato mix with 1 tbsp oil in a bowl and spoon over the top of the cream cheese. Bake for 30-35 mins until the pastry is golden and crisp and the squash is tender. If using 2 trays on different oven shelves, swap them halfway through cooking.
  3. Cook the green beans in a pan of boiling salted water for 4-5 mins until tender, then drain well. Serve alongside the tarts, scattered with the remaining thyme leaves, and a drizzle more oil.

See more Sweet potato recipes

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