Mini butternut squash and sweet potato tarts recipe
Bake these easy mini butternut squash and sweet potato tarts for a simple vegetarian dinner idea. Peppery cream cheese makes an quick base on top of buttery pastry, topped with herby roasted veg.
See method- Serves 4
- 5 mins to prepare and 35 mins to cook
- 515 calories / serving
Ingredients
- 375g ready-rolled lighter puff pastry
- 150g 50% less fat garlic & herb soft cheese
- 10g fresh thyme, leaves picked
- 300g butternut squash & sweet potato soup mix
- 1 tbsp olive oil, plus 1 tsp to serve
- 450g frozen green beans
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Shop ingredientsEach serving contains
- Energy
- 2155kJ 515.0kcal
- Fat
- 24g
- Saturates
- 11g
- Salt
- 1.0g
- Sugars
- 12g
of the Reference intake
Carbohydrate 60.9gProtein 13.4gFibre 7.4g
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- Heat the oven to gas 6, 200°C, fan 180°C. Unroll the puff pastry and cut into 4 equal rectangles. Transfer on its baking paper to a large baking sheet, or 2 smaller baking trays.
- Mix the soft cheese with half the thyme and season. Spread over the pastry rectangles, leaving a 1cm border at the edge. Toss the squash and sweet potato mix with 1 tbsp oil in a bowl and spoon over the top of the cream cheese. Bake for 30-35 mins until the pastry is golden and crisp and the squash is tender. If using 2 trays on different oven shelves, swap them halfway through cooking.
- Cook the green beans in a pan of boiling salted water for 4-5 mins until tender, then drain well. Serve alongside the tarts, scattered with the remaining thyme leaves, and a drizzle more oil.
- See more Butternut squash recipes
