A delicious tart that combines sweet butternut squash, tangy cranberries and strong blue cheese.
Preparation time: 45 Minutes
Cooking time: 35 Minutes
1 large butternut squash (about 1.1kg)
3 sheets filo pastry
50g dried cranberries
50g pecans, toasted & roughly chopped
1 tablespoon fresh sage, chopped
6 fresh sage leaves, fried
100g basics blue cheese, crumbled
3 tablespoons olive oil
Preheat the oven to 200°C, fan 180°C, gas 6. Peel, deseed and dice the squash, pop it in a large roasting tin, toss with 1 tablespoon of the olive oil and roast for 25 minutes until the squash is tender. Set aside and allow to cool for around 25 minutes.
Meanwhile, cut the first filo sheet into 8 equal rectangles (each about 11.5cm x 13cm). Repeat with the remaining 2 sheets so that you have 24 rectangles in total. You will need four rectangles per individual tart.
Brush 6, 12cm x 2cm deep, round, fluted loose-bottomed tart tins with oil. Line each with a filo rectangle, brush with oil and lay three more filo rectangles on top, at right angles, to fully line the tins. Put on a baking sheet and bake for 5 minutes or until golden.
Place the chopped pecans in a pan over a medium heat and dry fry for a couple of minutes.
Add the cranberries, pecans, chopped sage, cheese and some seasoning to the squash. Mix well and divide between the tarts. Bake for a further 5 minutes to melt the cheese.
Cool slightly, then remove from the tins. Garnish each with a fried sage leaf.
Please note: The prep time includes the 25 minutes required to cool the squash.
Cook’s tip: Get ahead by making the squash filling the day before then cover and chill overnight.