Spiced Mushroom & Butternut Tartlets. Image credit: SAMFA
Spiced Mushroom and Butternut Tartlets, a colourful parcel full of flavour
For the love of mushrooms, these tartlets are deliciously spice and combined with butternut for a truly filling treat.
Spiced Mushroom & Butternut Tartlets. Image credit: SAMFA
For the love of mushrooms, these tartlets are deliciously spiced and combined with butternut for a truly filling treat. A little different to the regular pie version, and quite frankly what I love about it.
These spiced mushroom and butternut tartlets are more like a deconstructed pie that is very aesthetically appealing. It also makes for a wonderful dish to serve to guests, especially if you are looking to impress!
Made with phyllo pastry and mushrooms these tartlets are really decadent and if you’d like to know a little secret, it’s not nearly as intimidating to make.
Spiced Mushroom and Butternut Tartlets
Course: Lunch, EntréeCuisine: GlobalDifficulty: EasyServings
6
servingsPrep time
30
minutesCooking time
1
hour5
minutesTotal time
1
hour35
minutesFor the love of mushrooms, these tartlets are deliciously spice and combined with butternut for a truly filling treat.
Ingredients
15 ml 15 + 5ml oil
300 g 300 butternut, cubed
salt and milled black pepper
1 red onion, diced
15 ml 15 fresh ginger, ground
250 g 250 button mushrooms, quartered
5 ml 5 ground cumin
5 ml 5 ground coriander
100 g 100 feta, crumbled
4 sheets phyllo pastry
30 ml 30 olive oil
60 ml 60 dukkah
30 ml 30 fresh coriander leaves, chopped
90 ml 90 smooth cream cheese
Method
- Preheat the oven to 180°C. Place the butternut on a baking sheet. Drizzle with 15ml oil and season with salt and pepper. Roast the butternut for 35-45 or until tender.
- Meanwhile heat the balance of the oil in a pan and gently fry the onion for 3-4 minutes. Add the ginger and mushrooms and fry for 3-4 minutes.
- Stir in the cumin and coriander and cook for 1 minute. Remove from the heat and stir in the feta cheese, coriander and roasted butternut.
- Cut each sheet of phyllo pastry into 9 squares and brush both sides lightly with olive oil. Arrange 6 squares of pastry in circular shape in a tartlet tin or 6-hole muffin pan. Bake the phyllo pastry cases in the oven for 10-12 minutes, or until golden.
- Spoon one tablespoon of cream cheese into the base of each tart and top with the mushroom mixture and a sprinkle of dukkah. Return the tarts to the oven and bake for 3-4 minutes and serve hot, warm or at room temperature.
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