Individual savoury tarts that combine goats’ cheese and squash for a warm, delicious appetiser.

Makes: 8 servings

Preparation Time: 25 minutes

Baking Time: 20 minutes

Roast: 30 minutes at 220°C

What You’ll need:

• 1.5kg winter vegetables (butternut squash, sweet potato, red onion, parsnip, carrots, turnips, beetroot etc.) peeled, seeded and cut into bite-sized chunks.
• 3 tbsp olive oil
• 2 tbsp fresh chopped thyme leaves
• 400g puff pastry
• 100g Delamere Dairy plain goats’ cheese pearls
• 1 tablespoon balsamic vinegar
• 4 gloves garlic, crushed
• Fresh rosemary springs

What To Do:

• In a large bowl, mix the prepared vegetables with 2 tablespoons of oil and thyme. On a baking sheet, roast at 220°C for 30 minutes, stirring every 10 minutes until golden and tender.
• Meanwhile roll the pastry to the required thickness, and cut circles using a 10cm cutter.
• Remove the vegetables from the oven, and stir in the balsamic and garlic.
• Divide the vegetable mixture among the pastry circles, leaving minimum 2cm borders. Fold pastry edges up around the vegetables to form tart edges.
• Sprinkle the goats’ cheese pearls on top of the vegetables, evenly spread across the 8 tartlets.
• Bake for 20 minutes or until the tarts are golden brown. Drizzle with remaining oil and garnish with rosemary sprigs.