Spiced Mushroom and Butternut Tartlets, a colourful parcel full of flavour

For the love of mushrooms, these tartlets are deliciously spiced and combined with butternut for a truly filling treat. A little different to the regular pie version, and quite frankly what I love about it.

These spiced mushroom and butternut tartlets are more like a deconstructed pie that is very aesthetically appealing. It also makes for a wonderful dish to serve to guests, especially if you are looking to impress!

Made with phyllo pastry and mushrooms these tartlets are really decadent and if you’d like to know a little secret, it’s not nearly as intimidating to make.

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Spiced Mushroom and Butternut Tartlets

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Recipe by South African Mushroom Farmers’ Association Course: Lunch, EntréeCuisine: GlobalDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

1

hour 

5

minutes

Total time

1

hour 

35

minutes

For the love of mushrooms, these tartlets are deliciously spice and combined with butternut for a truly filling treat.

Ingredients

• 15 ml + 5ml oil

• 300 g butternut, cubed

• salt and milled black pepper

• 1 red onion, diced

• 15 ml fresh ginger, ground

• 250 g button mushrooms, quartered

• 5 ml ground cumin

• 5 ml ground coriander

• 100 g feta, crumbled

• 4 sheets phyllo pastry

• 30 ml olive oil

• 60 ml dukkah

• 30 ml fresh coriander leaves, chopped

• 90 ml smooth cream cheese

Method

• Preheat the oven to 180°C. Place the butternut on a baking sheet. Drizzle with 15ml oil and season with salt and pepper. Roast the butternut for 35-45 or until tender.
• Meanwhile heat the balance of the oil in a pan and gently fry the onion for 3-4 minutes. Add the ginger and mushrooms and fry for 3-4 minutes.
• Stir in the cumin and coriander and cook for 1 minute. Remove from the heat and stir in the feta cheese, coriander and roasted butternut.
• Cut each sheet of phyllo pastry into 9 squares and brush both sides lightly with olive oil. Arrange 6 squares of pastry in circular shape in a tartlet tin or 6-hole muffin pan. Bake the phyllo pastry cases in the oven for 10-12 minutes, or until golden.
• Spoon one tablespoon of cream cheese into the base of each tart and top with the mushroom mixture and a sprinkle of dukkah. Return the tarts to the oven and bake for 3-4 minutes and serve hot, warm or at room temperature.

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