Rustic Winter Vegetable Tartlets

Individual savoury tarts that combine goats’ cheese and squash for a warm, delicious appetiser.

  • Servings: 8
  • Prep Time: 25 mins

What you'll need

  • 1.5kg winter vegetables (butternut squash, sweet potato, red onion, parsnip, carrots, turnips, beetroot etc.) peeled, seeded and cut into bite-sized chunks.
  • 3 tbsp olive oil
  • 2 tbsp fresh chopped thyme leaves
  • 400g puff pastry
  • 100g Delamere Dairy plain goats’ cheese pearls
  • 1 tablespoon balsamic vinegar
  • 4 gloves garlic, crushed
  • Fresh rosemary springs

How to make it...

  1. In a large bowl, mix the prepared vegetables with 2 tablespoons of oil and thyme. On a baking sheet, roast at 220°C for 30 minutes, stirring every 10 minutes until golden and tender.
  2. Meanwhile roll the pastry to the required thickness, and cut circles using a 10cm cutter.
  3. Remove the vegetables from the oven, and stir in the balsamic and garlic.
  4. Divide the vegetable mixture among the pastry circles, leaving minimum 2cm borders. Fold pastry edges up around the vegetables to form tart edges.
  5. Sprinkle the goats’ cheese pearls on top of the vegetables, evenly spread across the 8 tartlets.
  6. Bake for 20 minutes or until the tarts are golden brown. Drizzle with remaining oil and garnish with rosemary sprigs.