Butternut squash and feta tartlets are just the right combination of savory and sweet, wrapped up in a flaky pastry.
Ingredients For the dough: – 5.6 oz (1 ¼ cup) all purpose flour – 1 tbsp sugar – ½ tsp kosher salt – ½ cup cold unsalted butter – 1 tbsp white vinegar – 1 tbsp water (more if needed) For the filling: – 1 cup butternut squash – 3 tbsp parsley – ¼ cup feta cheese – 1 tbsp olive oil
In a food processor place the flour, sugar, salt and butter, process for a few minutes then add the white vinegar and the water. Process the ingredients until you get a dough. Wrap the dough in a plastic wrap and refrigerate it for at least 1 hour.
Roll the dough using a rolling pin and cut circles using the top part of a glass. Place the circles into a previously greased muffin mold and bake for 20 minutes at 400°F (200°C).
Cut the squash into cubes, place it in a baking sheet prepared with baking paper at the same temperature for 20 to 30 minutes until it gets soft. Chop the parsley and place it in a big bowl together with the previously prepared squash and crumbled feta cheese. Add the olive oil inside and stir with a spoon. Fill the previously baked cups with 1-2 tbsp of the filling.