These squash and chestnut tarts can be frozen so are a perfect starter option on Christmas Day or for a dinner party as they can be prepared well in advance.
Advertisement - Continue Reading Below
Yields:
4 serving(s)
Prep Time:
30 mins
Cook Time:
1 hr 10 mins
Total Time:
1 hr 40 mins
Cal/Serv:
642
Ingredients
1
butternut squash, peeled and cut into 1.5cm chunks
Step 1Preheat oven to 220°C (200°C fan) mark 7. In a large roasting tin, toss butternut squash in 1tbsp olive oil and seasoning, roast for 30min, until soft. Remove from the oven and allow to cool completely.
Step 2Heat another 1tbsp oil in a medium saucepan and gently fry onion for 5min, until soft. Add garlic and mixed spice, and fry for another min. Add the dried fruit, chestnuts, thyme and white wine and cook for 2min, until reduced. Remove to a plate and allow to cool completely.
Step 3Lightly grease 4 12cm (5in) loose-bottom tart cases. Unroll the filo pastry and brush each sheet with a little oil. Cut each sheet into even quarters, then line each tin with 4 quarters, overlapping to line the base and sides.
Step 4Divide chestnut mixture evenly among the pastry cases, top with the butternut squash pieces, and finish with 2 slices of cheese. Sprinkle with a few thyme leaves and brush with a little oil. Wrap the tarts in a double layer of clingfilm and freeze for up to 2 months.
Step 5To cook from frozen: preheat oven to 200°C (180°C fan) mark 6, remove the clingfilm, put the parcels on a baking tray and cook in the oven for 35min until golden. Serve immediately.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
