Roast squash and kale tartlets

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Roast squash and kale tartlets recipe

Delicious vegetable and cheese morsels wrapped up in a pastry shell

60 minutes

Makes 12

Sarah Drabble

Recipe by: Sarah Drabble | Nutritionist

All our recipes are based on our Cancer Prevention Recommendations, so you can trust them and enjoy tasty, healthy food.

The nutritional information below is per tartlet.

Sarah Drabble

Recipe by: Sarah Drabble | Nutritionist

All our recipes are based on our Cancer Prevention Recommendations, so you can trust them and enjoy tasty, healthy food.

The nutritional information below is per tartlet.

Ingredients

  • Spray oil
  • 900g butternut squash, peeled, deseeded and cut into small cubes
  • Freshly ground black pepper
  • 100g kale, chopped
  • 120g reduced-fat salad cheese, crumbled
  • Small handful fresh thyme, leaves only
  • 6 sheets fresh or frozen filo pastry, defrosted
  • 1 medium egg, beaten

CALORIES: 121

FAT: 2.3g

5 A DAY: 0.5

SALT: 0.4g

SUGAR: 4.2g

Method

  1. Preheat the oven to 200ºC/Fan 180°C.
  2. Coat a baking tray in spray oil. Add the butternut squash, season with black pepper and bake in the oven for 20 minutes. Stir in the kale and bake for a further 10 minutes.
  3. Once the vegetables have cooked, remove from the oven and allow to cool a little before stirring through the cheese and thyme.
  4. Lightly coat a muffin tin with spray oil.
  5. Take a sheet of filo pastry and fold into thirds, to form a rectangular shape, three pastry layers thick. Cut into two roughly equal 10cm x 15cm rectangles.
  6. Place each half into a well of the tin. Repeat with the remaining sheets, giving you 12 pastry shells.
  7. Reduce the oven temperature to 160°C/Fan 140°C.
  8. Divide the vegetables and cheese evenly between the pastry shells. Crinkle the edges of the pastry up a little to hold the mixture in place. Brush the pastry with the egg to glaze.
  9. Bake in the oven for about 10 minutes until the pastry has crisped.
  10. Serve warm or cold as preferred.


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