Butternut Squash and Feta Tartlets
Butternut squash and feta tartlets are just the right combination of savory and sweet, wrapped up in a flaky pastry.
Equipment
- oven
- baking sheet
- knife
- cutting board
- bowl
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
Instructions
- 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.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
- 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.1 cup butternut squash
- 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.3 tbsp parsley, ¼ cup feta cheese, 1 tbsp olive oil
Nutrition
Serving: 4tartletsCalories: 216kcalCarbohydrates: 19gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 35mgSodium: 202mgPotassium: 98mgFiber: 1gSugar: 2gVitamin A: 2361IUVitamin C: 6mgCalcium: 40mgIron: 1mg
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