Vegetarian Brussels Sprouts and Butternut Squash Tartlets
These easy-to-grab, miniature tartlets are adorable to serve during the holiday season. Family and friends of all ages will think they’re fun and delicious.
Serves: 12Prep: 1 hour 30 minutesCook: 30 minutesTotal: 2 hoursDifficulty: Medium
- 1 1⁄4 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt, divided
- 1⁄2 cup unsalted butter, cold and cubed
- 1 1⁄2 tablespoons cold water
- 1 small butternut squash, peeled and cut into ½” cubes
- 8 ounces Brussels sprouts, trimmed and quartered
- 2 tablespoons olive oil
- 1⁄2 teaspoon pepper
- 1⁄4 cup pomegranate seeds
- 1⁄4 cup crumbled feta
- Fresh rosemary sprigs, to serve
- In a food processor, combine flour, sugar and ½ teaspoon salt. Add the butter and pulse until coarse crumbs occur. Add 1 tablespoon water, while pulsing, until the dough holds together. Add a teaspoon of water at a time, if needed. Shape dough into a 1” thick disk and wrap tightly with plastic wrap. Refrigerate at least 1 hour.
- Preheat oven to 400°F. Roll the pastry dough between 2 pieces of parchment paper to ⅛” thick. Remove the parchment paper and use a 3” cookie cutter to cut out 12 rounds.
- Invert a mini muffin pan and lightly spray with nonstick cooking spray. Drape dough rounds over muffin cups and gently mold into cup shapes. Bake 18-20 minutes, until golden. Allow to cool completely.
- Preheat oven to 375°F. Prepare a baking sheet with aluminum foil. Spread the butternut squash and Brussels sprouts on the prepared baking sheet. Drizzle with olive oil, ½ teaspoon salt and pepper; toss to combine. Bake for 20-25 minutes, until butternut squash is tender and Brussels sprouts are browned.
- Add pomegranate seeds and crumbled feta to the roasted vegetables. Toss to combine, then fill the pastry cups with roasted vegetable mixture.
- Serve with fresh rosemary, if desired. Refrigerate leftovers.