Butternut Squash and Feta Tartlets

Name: Butternut Squash and Feta Tartlets
Prep time: 30 min
Total time: 1 h 5 min
Yield: 12
Ingredients: 1 1/4 c. all-purpose flour; 1 tbsp. sugar; 1/2 tsp. Kosher salt; 1/2 c. cold unsalted butter, cut up (1 stick); 1 tbsp. distilled white vinegar; 1 tbsp. ice-cold water, plus 1 to 2 teaspoon more if necessary; 1 c. diced roasted butternut squash; 1/4 c. crumbled feta cheese; 3 tbsp. finely chopped parsley; 1 tbsp. olive oil

By The Good Housekeeping Test KitchenPublished: Oct 30, 2017

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butternut squash and feta tartlets on a wire rack

Mike Garten

Yields:

Active Time:

30 mins

Total Time:

1 hr 5 mins

Miniature is always better — use a mini muffin tin to make these adorable squash tartlets.

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Ingredients

Easiest Ever Pastry Dough

1 1/4 cups all-purpose flour
1 Tbsp. sugar
1/2 tsp. Kosher salt
1/2 cup cold unsalted butter, cut up (1 stick)
1 Tbsp. distilled white vinegar
1 Tbsp. ice-cold water, plus 1 to 2 teaspoon more if necessary

Butternut Squash and Feta Tartlets

1 cup diced roasted butternut squash
1/4 cup crumbled feta cheese
3 Tbsp. finely chopped parsley
1 Tbsp. olive oil

Directions

1. Step 1Make Easiest Ever Pastry Dough: In food processor, combine flour, sugar and salt. Add butter and pulse until mixture resembles coarse crumbs.
2. Step 2Add vinegar and 1 tablespoon ice-cold water, pulsing until dough is crumbly but holds together when squeezed (if necessary, add remaining water, 1 teaspoon at a time). Do not overmix.
3. Step 3Transfer dough to piece of plastic wrap and shape into 1-inch-thick disk. Wrap tightly and refrigerate until firm, at least 1 hour and up to 2 days.
4. Step 4Make Butternut Squash and Feta Tartlets: Heat oven to 400°F. Roll pastry dough between 2 pieces of parchment paper to ⅛ inch thick. Remove top piece of parchment. Using 3-inch cookie cutter, cut out 12 rounds.
5. Step 5Invert a mini muffin pan and lightly grease outside of bottoms and sides. Drape dough rounds over muffin cups to mold into cup shapes.
6. Step 6 Bake until cups are golden brown, 18 to 20 minutes. Let cool on wire rack; then carefully remove cups from pan.
7. Step 7 In small bowl, combine squash, feta, parsley, and olive oil. To serve, fill cups with squash mixture.