Moroccan Spiced Mushroom & Butternut Tartlets are perfect for brunches, entertaining, lunch with a side salad… and not one person will miss the meat! #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #spring2019 #travelwithyourtastebuds #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #happyfriday #vegmeal #butternuttarts #Moroccanfood #Moroccanveg #filopastry #plantbased
Moroccan Spiced Mushroom & Butternut Tartlets
300g butternut, cubed
15ml oil + 5ml, for extra for frying
salt and milled black pepper
1 red onion, diced
15ml fresh ginger, ground
250g button mushrooms, quartered
5ml ground cumin
5ml ground coriander
100g feta, crumbled
30ml fresh coriander leaves, chopped
4 sheets phyllo pastry
30ml olive oil
90ml smooth cream cheese
1 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.
2 Meanwhile heat the 5ml oil in a pan and gently fry the onion for 3-4 minutes. Add the ginger and mushrooms and fry for 3-4 minutes.
3 Stir in the cumin and ground coriander and cook for 1 minute. Remove from the heat and stir in the feta cheese, coriander leaves and roasted butternut.
4 Cut each sheet of phyllo pastry into 9 squares and brush both sides lightly with olive oil. Arrange 6 squares of pastry in a circular shape in a tartlet tin or 6-hole muffin pan. Repeat. Bake the phyllo pastry cases in the oven for 10-12 minutes, or until golden.
5 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. Serve hot, warm or at room temperature.