Roasted red squash mini mummy tart with goat cheese

Roasted red squash mini mummy tart with goat cheese

Serves 6 persons

Preparation time : 20 minutes

Cooking time : 25 minutes


- 600g small red squash potimarron

- 2 tbs extra virgin olive oil

- 4 puff pastry sheets

- 1 beaten egg

- 1 goat cheese or 1 feta cheese

- 100g black olives

- salt and pepper


1- Heat the oven at 170 C.

2- Spread the butternut squash cubes onto a large rimmed baking sheet, then drizzle with olive oil and sprinkle with salt. 

3- Roast the squash until lightly brown and tender, about 25 minutes. Transfer to a bowl and roughly mash the squash with a fork. Let cool completely. 

4- On a lightly floured surface, roll out 2 puff pastry sheets and flaten them to get 2cm thickness. 

5- Using a round biscuit cutter, cut out 9 rounds. 

6- Transfer the rounds to the baking sheet. 

7- Brush the rounds with the beaten egg. Leaving 1 cm border, add the red squash, then goat cheese and place 2 olive halves on top for the eyes. 

8- Roll out the remaining pastry sheets and cut thin stripes with a pizza cutter. 

9- Brush the pastry stripes with the beaten egg.

10- Decorate the top of the tarts with the stripes.

11- Place the baking sheet in freezer for about 20 minutes. 

12- Bake until the puff pastry is crisp and golden brown, about 25 minutes. Let cool down and serve. 

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