squash and onion filo tarts
Basic Ingredients for squash and onion filo tarts
- 1 tbsp Borderfields Rapeseed Oil
- 1 small red onion, thinly cut
- 175g (6oz) of butternut squash flesh, prepared (skinned and deseeded),
- 1 tsp ground cumin
- 1 teaspoon ground coriander
- 1 large egg, beaten
- 100ml semi-skimmed milk
- 2 large sheets of chilled fresh filo
- 2 tbsp pine nuts
- 55g (2oz), half-fat Gouda cheese or Gouda cheese.
How to maake squash and onion filo tarts
- First of all Pre-heat oven to 220°C/fan 200°C/gas mark 7. Prepare 6 tartlet tins with non-stick, fluted tartlets. Each tin should be about 10cm in diameter and 3cm deep.
- Mix red onion, butternut squash, and ground spices in a bowl. Add 1 tbsp of rapeseed oils to coat. Now Transfer to a small non-stick roasting pan.
- After this, Bake in the oven for 20 minutes, or until squash is tender.
- Stir once. Take out of the oven. Reduce oven temperature to 200degC/fan180degC/gas mark 6.
- In the meantime, combine eggs, milk, and black pepper in another bowl. Mix well and set aside.
- Cut each filo sheet into quarters. Lightly brush each tartlet case with rapeseed oils. Layer oiled filo pieces in prepared tartlet tins, aligning them at an angle to each other to form a nest of filo.
- To create a rustic edge, loosely roll the pastry that is left over. Continue to make six tartlet cases. Place tartlet tins onto a baking sheet. 3. Place roasted vegetables in the bottom of each filo box; top with cheese and pine nuts if desired.
- Pour egg mixture over top, dividing evenly. Now Bake for 20 minutes, or until the pastry is golden brown and the filling is set.
- Now Take out of the oven and then let cool in tins for five to ten minutes.
- Carefully remove from pan. Serve warm or warm with salad.