Tags
butternut, feta, fiesta fridays, rustic, tartlets, vegetarian
This is a great way to use leftover veggies to make a lovely lunch dish. Eaten with a side salad of aragula or mache, healthy and filling all at once.And best, it is meant to be a rustic looking dish, so no need for you to spend hours trying to make the circles perfect in size and shape. You can add chunks of bacon, chorizo, leftover chicken if you want to make it more filling. Children can help prepare their own individual tartlet and if there is any leftover pastry, how about a bit of fruit and jam to make a dessert one as well. So, let’s get cooking…
Serves 4
Ingredients:
500 g / 1 lb butternut, peeled and cut into bite sized pieces
1 red onion, thinly sliced
2 tablespoons olive oil
Salt and freshly ground black pepper
1 cup feta cheese, cubed
1 roll shortcrust pastry
1 egg
Preparation:
Preheat the oven to 200 C / 400 F
Place the butternut cubes and onion slices on a baking sheet
Drizzle the oil and add salt and pepper
Mix well with your hands
Roast for about 25 minutes, set aside
Roll out the pastry on a lightly floured surface
Cut out 4 equally sized discs using a saucer, (about 18 cm / 7 ” each)
Place the pastry disc on a baking sheet lined with parchment paper
Divide the butternut mixture, spooning a heaped pile in the centre of each, leaving an empty border of pastry around the edges
Add the feta cubes to each
Fold the edges of each disc towards the centre and press together lightly
Brush each tartlet lightly with the beaten egg
Bake for 20 to 25 minutes
Sprinkle with fresh herbs
Enjoy!
Mad Dog said:
That’s a great way of turning a pig’s ear into a silk purse 😉
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Nadia said:
I love that expression. Perfect!
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Mad Dog said:
They look just like an old fashioned purse with drawstring 🙂
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Cecilia Mary Gunther said:
Oh yes! This sounds lovely! I have the last butternut on the bench waiting for something special! c
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Nadia said:
Do enjoy that last butternut!
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Food,Photography & France said:
That’s a very nice recipe indeed…and even better as I have been considering, whilst cooking a cake and a parmigiana, whether or not i should chuck the unused end of a butternut squash that I keep bumping into on my endless visits to the fridge…thanks:)
..
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Nadia said:
That is indeed good timing then. Hope you enjoy it as much as we did.
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camparigirl said:
One of my favorite things ever – either sweet or savory.
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Nadia said:
And good for you too.
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Sandhya said:
Nadia,
These are a treat for the eyes and the tastebuds! Love the rustic look an dthe fact that kids can help make them too.
Thanks for sharing these at Fiesta friday!
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Nadia said:
Thank you. I think it is important to get kids in the kitchen having fun at an early age. It will stay with them forever.
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Sandhya said:
Yes absolutely!
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TraceyDelaplainMD.com said:
I love savory tarts. This looks delish.
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Nadia said:
Do give it a try. I use that recipe with all sorts of veggies.
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Nadia said:
Thanks. A perfect little lunch idea.
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cookingwithauntjuju.com said:
I love feta cheese and I bet your tart is delicious with the butternut squash and red onions. Thanks for coming to the party and sharing with Fiesta Friday!
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Nadia said:
Thank you.
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CakePants said:
This looks so hearty and delicious! I often have leftover roasted sweet potatoes, which I bet would go well in this. What a perfect dish for chilly weather!
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Nadia said:
Oh yes, sweet potatoes or just about any vegetable works well. They are very versatile indeed.
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