Butternut and beetroot tarts with creamy Camembert
- 225g butternut squash, diced
- 2 tsp olive oil
- 1 tsp balsamic vinegar
- Flour, for dusting
- 320g Jus-Rol Light Puff Pastry Sheet
- 200g Grower's Selection Cooked Beetroot, drained and quartered
- 100g Camembert, thinly sliced
- 2 eggs, beaten
- 6 tbsp double cream
- 2 tsp thyme leaves
Preheat the oven to 220C/200C Fan/Gas 7. Arrange the squash on a baking sheet and drizzle with the oil and vinegar. Roast for 15-20 minutes until soft.
On a surface lightly dusted with flour, unroll the pastry. Cut into 4 squares and lay loosely in individual tart tins 4cm x 8cm diameter x 3cm deep.
Arrange the beetroot, squash and Camembert in the pastry cases. Beat together the eggs, cream and thyme. Season well. Divide between the tart cases but be careful not to overfill them.
Bake for 10 minutes. Reduce the heat to 200C/180C Fan/Gas 6 and cook for 15 minutes more until golden. Serve with Roasted Carrot & Parsnip Bundles.