Roast squash and kale tartlets
Delicious vegetable and cheese morsels wrapped up in a pastry shell
- 60 minutes
- Makes 12
- 0.5 of 5 a day
- Kcal121
- Fat2.3g
- Salt0.4g
- Sugar4.2g


Recipe by: Sarah Drabble
| Nutritionist
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
Method
- Preheat the oven to 200ºC/Fan 180°C.
- 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.
- Once the vegetables have cooked, remove from the oven and allow to cool a little before stirring through the cheese and thyme.
- Lightly coat a muffin tin with spray oil.
- 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.
- Place each half into a well of the tin. Repeat with the remaining sheets, giving you 12 pastry shells.
- Reduce the oven temperature to 160°C/Fan 140°C.
- 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.
- Bake in the oven for about 10 minutes until the pastry has crisped.
- Serve warm or cold as preferred.
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