Mini Squash and Apple Tarts
- Yield: 6-8 tarts
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Ingredients
- 1 1/2 cups Butternut squash, cut into 1/2" pieces
- 2 tbsp Maple syrup
- 1 tbsp Coconut oil, melted
- 1/4 tsp Salt
- 1 sheet Vegan puff pastry, or pie dough
- 1/4 tsp Salt
- 1-2 Apples, peeled and cut into 1/2" pieces
- 1/4 tsp Cinnamon
- 1 pinch Nutmeg
- 1 pinch Cloves
Instructions
- Preheat oven to 350F
- Toss squash with maple syrup, coconut oil and salt.
- Spread squash evenly on a baking sheet and roast until soft, about 25 minutes.
- Meanwhile, roll dough into a thin, even layer. Using a cookie cutter or wide mouth glass, cut pastry into rounds and gently press into a muffin tin making little cups. Refrigerate until ready to use.
- When squash is out of the oven, turn heat up to 425F.
- Add the apples, cinnamon, nutmeg and cloves to the squash and mix until everything is evenly combined. Adjust salt and maple syrup to taste.
- Fill prepared dough cups with the squash mixture and bake for 10-12 minutes, until pastry is golden brown.
Notes
Recipe adapted from OliviasOrganics.org