Red onion and squash filo pastries

Method

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 mark 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 mark 5). Lightly oil four 12cm (4in) fluted tart tins. Brush a sheet of filo with butter and cut in half. Put one-half in bottom of tin and allow edges to flop over top, add the next at an angle and repeat until you have used four halved sheets (eight 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.