These butternut squash feta mini tarts were inspired by a sandwich I had at the airport in Australia or New Zealand years ago. Roasted butternut, feta and peppers is a perfect combo. We’re giving it a little extra oomph with Mama Lil’s lightly pickled peppers, a little thyme, and a drizzle of chile-infused Mike’s Hot Honey.
We’re also using Trader Joe’s Puff Pastry. For me, it’s one of those seasonal stock up items. It’s all butter and at $3.99 per box, it’s a great value. And while it’s buttery, you don’t feel like you ate a giant croissant when you’re done.
These butternut squash and feta mini tarts come together quickly once you’ve thawed the puff pastry. That’s the step that matters most, either thaw it in the fridge overnight, or on the counter for a couple of hours.
If you’re looking for a sweeter, but still savory option, I’ve also got Apple, Onion and Fontina tartlets for you.
Butternut Squash, Feta and Roasted Pepper Mini Tarts
These butternut squash, feta and roasted pepper mini tarts come together quickly. Just don't forget to pop the puff pastry into the fridge to thaw overnight first! Err on the side of being more generous on the cheese. Crumbled feta can vary based on whether you're crumbling it yourself or using pre-crumbled.
Ingredients
- 1/2 T. olive oil
- 1/2 lb. butternut squash, peeled, seeded, and sliced in 1/8 inch half moons (from the neck of the squash)
- salt and pepper
- 1 sheet puff pastry, thawed according to package directions
- ~1/3 c. feta cheese, crumbled
- 3 T. Mama Lil's pickled peppers, cut into 1/2 inch squares
- 2-3 sprigs fresh thyme, leaves picked from the stems
- Mike's Hot Honey to garnish
Instructions
Preheat the oven to 450F. Toss the butternut squash slices in olive oil and season with salt and pepper. Arrange on a baking sheet in a single layer and roast for 5 minutes. Remove from the oven and let cool completely.
Reduce the oven to 400F. Line a baking sheet with parchment paper and set aside.
Using a sharp knife, cut the puff pastry sheet into 6 rectangles. Arrange the puff pastry on the baking sheet about about an inch and a half apart. Put 2 slices of butternut squash on each square. You can cross them slightly or make a circle with the halves. Top with ~1 t. Mama Lil's peppers and ~1.5 t. of crumbled feta. Add a few thyme leaves to each square.
Bake for 12-14 minutes, until lightly browned.
While still warm, drizzle with Mike's Hot Honey, if desired.
