Butternut and beetroot tarts with creamy Camembert

Name: Butternut and beetroot tarts with creamy Camembert | Asda Good Living
Total time: 1 h
Yield: 4
Cuisine: French
Ingredients: 225g butternut squash, diced; 2 tsp olive oil; 1 tsp balsamic vinegar; Flour, for dusting; 320g Jus-Rol Light Puff Pastry Sheet; 200g Grower's Selection Cooked Beetroot, drained and quartered; 100g Camembert, thinly sliced; 2 eggs, beaten; 6 tbsp double cream; 2 tsp thyme leaves

Mouthwatering French cheese meets nuggets of sweet roasted winter veg in a flaky puff pastry nest.

By Asda Good Living,21st September 2015

(3 votes)

Cook: 1 Hour

Serves: 4

Price: 81p per serving

Nutritional Information

Each 231g serving contains

Energy
1818kj
434kcal

22%

Fat
30g

High
43%

Saturates
13.4g

Med
78%

Sugars
8.8g

Med
10%

Salt
0.92g

Med
15%

of your reference intake.
Typical energy values per 100g:
787kj/188kcal

Ingredients

225g butternut squash, diced

2 tsp olive oil

1 tsp balsamic vinegar

Flour, for dusting

320g Jus-Rol Light Puff Pastry Sheet

200g Grower's Selection Cooked Beetroot, drained and quartered

100g Camembert, thinly sliced

2 eggs, beaten

6 tbsp double cream

2 tsp thyme leaves

Method

Preheat the oven to 220C/200C Fan/Gas 7. Arrange the squash on a baking sheet and drizzle with the oil and vinegar. Roast for 15-20 minutes until soft.

On a surface lightly dusted with flour, unroll the pastry. Cut into 4 squares and lay loosely in individual tart tins 4cm x 8cm diameter x 3cm deep.

Arrange the beetroot, squash and Camembert in the pastry cases. Beat together the eggs, cream and thyme. Season well. Divide between the tart cases but be careful not to overfill them.

Bake for 10 minutes. Reduce the heat to 200C/180C Fan/Gas 6 and cook for 15 minutes more until golden. Serve with Roasted Carrot & Parsnip Bundles.