BUTTERNUT SQUASH, CARROT AND GOATS’CHEESE TARTLETS

Yields6 Servings
 500 g shortcrust pastry
 650 g butternut squash, peeled, deseeded and cut into 2cm dice
 2 tbsp olive oil
 1 tsp mustard seeds
 200 g carrots, peeled and grated
 25 g caster sugar
 2 tbsp white wine vinegar
 Juice of 1 small orange
 1 large egg yolk
 125 ml cream
 25 g chives chopped
 40 g grated parmesan
 150 g goats’ cheese
1

Preheat the oven to 170C/Gas3; roll out the pastry and cut 6 x 13cm circles; press one into each tartlet tin; bake blind for about 20 minutes; remove the paper and baking beans and bake for a further 5 minutes; leave to cool

2

Mix the squash with 1 tablespoon of the oil and some seasoning and roast for 15 minutes until almost soft; leave to cool

3

Heat the remaining oil in a large pan and add the mustard seeds; when they start to pop add the carrots and cook, stirring frequently for 10 minutes; stir in the sugar, vinegar and orange juice and bring to the boil and simmer for 15-20 minutes until almost all the liquid has evaporated; cool

4

Turn up the oven to 180C/Gas4; combine the egg yolk with the cream, parmesan and chives and season; whisk to soft peaks

5

Divide the carrot mixture between the pastry cases; top with the cream mixture, then the squash and crumble over the goats’ cheese; bake for 20 minutes until golden and set; remove the tartlets from their tins and serve warm sprinkled with the remaining chives