festive fare

A FUSION OF FLAVOURS

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Butternut Squash and Feta tartlets

1 1/4 cup all-purpose flour

1 tbsp sugar

1/2 tsp Kosher salt

1/2 cup cold unsalted butter

1 tbsp distilled white vinegar

1 tbsp ice-cold water

1 cup roasted butternut squash, diced

1/4 cup feta cheese, crumbled

3 tbsp parsley, finely chopped

1 tbsp olive oil

To make a pastsry dough, take a food processor, combine flour, sugar and salt. Add butter and pulse until mixture resembles coarse crumbs.

Add vinegar and one tbsp ice-cold water, pulsing until dough is crumbly but holds together when squeezed (if necessary, add more water, 1 tsp at a time). Do not over-mix.

Transfer dough to piece of plastic wrap and shape into 1-inch-thick disk.

Wrap tightly and refrigerate until firm, at least one hour.

To make tartlets, preheat oven to 400°F. Roll pastry dough to â…› inch thick. Using 3-inch cookie cutter, cut out 12 rounds.

Invert a mini muffin pan and lightly grease outside of bottoms and sides. Drape dough rounds over muffin cups.

Bake until cups are golden brown, 18 to 20 minutes. Let cool on wire rack; then carefully remove cups from pan.