Butternut Squash Feta Tartlet
These individual tartlets are simple to make and are simultaneously both sweet from the butternut squash and savory from the feta cheese.
- Puff Pastry · 1 package
- Butternut squash, 1/4 inch dice · 4 cups
- Olive Oil · 2 tablespoons
- Herbie's Baharat Spice · 1 tablespoon
- Diamond Crystal Kosher Salt. · 2 teaspoons
- Meredith Dairy Marinated Feta · 8 ounces
- Lemon Thyme Sprigs · 2
Makes 16 tartlets
Preheat oven to 400 degrees.
Cut 3” circles out of the puff pastry using a ring cutter. Using the next size down mark a smaller circle inside, being careful not to punch all the way through. Pierce bottom of the circles all over with a fork, and place on a parchment lined baking sheet.
Bake until lightly golden brown all over and puffed. Cut the centers out of the puff pastry when cool, leaving a rim around the edge.
On a separate parchment lined sheet tray drizzle the diced butternut squash with the olive oil and sprinkle with Herbie's Baharat Spice Blend and kosher salt. Roast until squash is soft and starting to brown on the edges, about 30-40 minutes.
Fill the tartlet shells with the butternut squash and divide the feta and crumble over the tartlets. Strip thyme leaves off their stems and sprinkle over the tartlets. Return the filled tartlets to the oven and bake 7-10 minutes until the feta softens and they are warmed through.