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These individual flaky filo tarts would make a great vegetarian main, substantial starter or tempting party food. The roasted squash and red onion taste wonderful with the rich cheesy filling.

Each portion contains...

... of an adult's Guideline Daily Amount

Serves: 4
Takes: 1 hour

1 butternut squash (approx 700g or 1lb 8oz)
2 small red onions, cut into wedges
2tbsp olive oil
2 eggs
150ml (1/4pt) single cream
16 sheets fresh filo pastry
50g (2oz) butter, melted
4tbsp cranberry sauce
200g (7oz) Taleggio or camembert
4 sprigs rosemary

1. Halve, deseed and cut the squash into wedges. Put in a roasting tin with the onions and oil, and roast in a preheated oven at 200°C/400ºF/gas 6 for 30-40 mins. Combine the eggs and cream, and season. Set aside, covered, in the fridge until needed.
2. Turn down the oven to 190°C/375ºF/gas 5. Lightly oil 4 x 12cm (4in) fluted tart tins. Brush a sheet of filo with butter and cut in half. Put 1 half in bottom of tin and allow edges to flop over top, add the next at an angle and repeat until you have used 4 halved sheets (8 squares). Scrunch overlap into the inside rim of the tin to create a crust. Prick base and bake for 15 mins.
3. Spoon 1tbsp cranberry sauce into each case, top with squash, onion and a wedge of cheese. Pour in egg mixture up to the edges. Add a rosemary spring to each tart and bake for 15-20 mins.

Top tip: The day before, make the pastry cases and store in their tins in an airtight container. Roast the squash and onion, and store, covered, in the fridge. Warm in the oven for 5 mins before filling the tarts.

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