Moroccan Spiced Mushroom & Butternut Tartlets make the most divine starter or vegetarian option if you are entertaining this weekend. If you’re not a fan of cumin, the Moroccan spicing can easily be changed for whatever suits your palate – and a bit of added chilli always works well! #entertaining #vegetarian #hotmeal #freshmushrooms #eatmoremushrooms #clevercooking #makeahead


Moroccan Spiced Mushroom & Butternut Tartlets

Makes 6


300g butternut, cubed

20ml oil

salt and freshly ground 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

60ml dukkah



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 minutes, or until tender.

2 Meanwhile heat the last 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 coriander and cook for 1 minute. Remove from the heat and stir in the feta cheese, coriander and roasted butternut.

4 Cut each sheet of phyllo pastry into 9 squares and brush both sides lightly with olive oil. Layer 6 squares of pastry in a circular shape in each of 6 tartlet tins or 6-hole muffin pan. 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 and serve hot, warm or at room temperature.