Butternut squash and red onion tarts
Serve these simple individual tarts with a mixed salad for a delicious meat free, light meal.
Pre-heat oven to 450°F. Grease 6 shallow small, about 4 inches wide and 3/4 inch deep, tart pans with cooking oil spary and set aside.
In a bowl, toss redonion slices, butternut squash, cumin, and coriander with 1 tablespoon canola oil until well coated.
Transfer vegetables to a roasting pan and cook in oven for about 20 minutes, or until butternut squas is just tender. Remove from oven and reduce temperature to 400°F.
Brush filo pastry with canola oil and layer 4 quarter pieces per tart pan. Create a nest by placing brushed filo pieces at an angle - allow filo to hang over the edge or shape it with fingers.
Place prepared pans on a baking sheet and spoon some roasted vegetables on each one, and sprinkle some grated cheese on top.
In a bowl, combine eggs, milk and black pepper. Pour over vegetables and cheese, distributing evenly among the 6 tarts.
Bake on the middle rack at 400°F for 20-25 minutes, or until pastry is golden brown and egg filling has set.
Take tarts out of the oven and allow tarts to cool for 5-6 minutes before removing from pan.
Serve tarts hot or warm.
Substitute olive oil with other vegetable oil, such as canola oil, if you prefer that.
Add 2-3 tablespoons of lightly toasted pine nuts before the grated cheese for extra nutrition.
Do you like it hot? Try adding other spices such as cayenne orc chili powder. Alternatively, roast some sliced fresh chili with the vegetables.
Traditionally, melted butter is used to brush filo pastry sheets. However, butter is saturated fat and canola oil, as any other vegetable oil, is rich in un-saturated fat, making it a healthier option.
Any salad goes well with these tarts. Try mixed leaf and tomato salad, add cucumber and bell pepper if you like it.
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