Butternut and feta tartlets

By admin
04 November 2010

1 small butternut, peeled and diced

2 red onions, quartered

45 ml olive oil

salt and freshly ground black pepper

800 g prepared bread dough

1 sachet (125 g) tomato pesto

400 g feta cheese, diced

50 ml pine nuts

fresh thyme to garnish


Preheat the oven to 230 °C.

Arrange the butternut and onions on a baking sheet and drizzle with the oil.

Season with salt and pepper and roast for 20 minutes or until brown and nearly done.

Set aside.


Punch down the dough and divide it in half for 2 large tarts or 8 pieces for individual tartlets.

Flatten the dough and shape into circles, ovals or squares.

Ensure the outer edges are thicker than the centres.

Put the dough shapes on greased, lightly floured baking sheets and spread with the pesto.

Divide the butternut and onions among the dough shapes and scatter the feta cheese and pine nuts on top.

Bake for 10-15 minutes or until the crusts are golden brown.

Garnish with thyme and serve hot.

TIP: Serve these delicious tartlets with a rocket salad.

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