Butternut Squash and Pesto Tarts
Makes 24 tarts
2 sheets frozen puff pastry, thawed
4 cups butternut squash, preferably neck portion, peeled and diced
¼ cup prepared pesto
1 cup of goat cheese
2 tablespoons olive oil
½ cup freshly grated Parmesan cheese, garnish
Parsley minced as garnish
1. Preheat oven to 400°F.
2. Line 2 baking sheets with parchment paper.
3. Roll each puff pastry sheet out to 12-inch square on lightly floured work surface.
4. Cut out 9 circles from each sheet using 3 ½ inch circle mold.
5. Reroll scraps and cut out 4 to 6 more circles.
6. Place circles on prepared baking sheets.
7. In a small bowl mix the pesto with the goat cheese
8. Spread 2 teaspoons of the pesto mixture on each pastry circle.
9. Place 2 heaping tablespoons of butternut squash, over pesto.
10. Brush with oil, and season with pepper.
11. Bake 20 to 25 minutes, or until squash is cooked through and pastry is golden.
12. Sprinkle Parmesan cheese and parsley; serve.
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