Butternut squash tartlet

Ingredients

• 1 butternut squash, peeled and diced
• 2 sprigs rosemary
• 4–5 cloves garlic, unpeeled
• Olive oil
• 1 sheet ready-rolled puff pastry
• 5 slices rinded goat’s cheese
• 1 egg, beaten
• Basil leaves
• Salad leaves and balsamic vinegar, to serve

Method

1. Heat the oven to 200°C (gas 6). Roast the squash with the rosemary, unpeeled garlic, olive oil and black pepper for 20–30 minutes, until soft.
2. Cut the pastry into 10cm discs on a baking sheet. Spoon squash onto each and add a slice of goat's cheese.
3. Brush the pastry edges with beaten egg, add basil and bake for about 10 minutes, until golden.
4. Serve with salad leaves and balsamic vinegar.