Ingredients:

  • 1 medium Butternut Squash, peeled, seeded, and diced (about 3 cups / 450 g)
  • 2 Tbsp Extra Virgin Olive Oil, divided
  • 1 large Yellow Onion, thinly sliced
  • 1 tsp Sea Salt, divided
  • ½ tsp Black Pepper, divided
  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Light Brown Sugar (optional)
  • 2 Tbsp Fresh Sage, finely chopped
  • 1 box (400–450 g) All-Butter Puff Pastry (2 sheets), thawed
  • 1 large Egg, beaten (for egg wash)
  • 1 Tbsp Water
  • 4 oz Soft Goat Cheese (chevre), crumbled
  • 4 oz Cream Cheese, softened
  • ¼ cup Heavy Cream (or crème fraîche)
  • ½ cup Unsweetened Cranberry Juice
  • 2 Tbsp Balsamic Vinegar
  • 1 Tbsp Granulated Sugar or Maple Syrup

Instructions:

  1. Roast the Squash: Toss diced butternut squash with 1 Tbsp olive oil, ¼ tsp salt, and ¼ tsp pepper. Spread on a lined baking sheet and roast at 400°F (200°C) for 20–25 minutes, until fork-tender and slightly caramelised. Set aside to cool.
  2. Caramelise the Onions: Melt the butter and remaining olive oil in a skillet over medium-low heat. Add the sliced onions and the brown sugar (if using). Cook very slowly, stirring occasionally, for 15–20 minutes until the onions are deep golden brown and sticky. Remove from heat.
  3. Create the Binder: In a medium bowl, combine the softened cream cheese, goat cheese, and heavy cream. Mix well until creamy and uniform. Season lightly with remaining salt and pepper.
  4. Fold the Filling: Gently fold the roasted butternut squash cubes, the caramelised onions, and the chopped fresh sage into the cheese mixture. Taste and adjust seasoning as needed. Do not over-mix; you want defined squash cubes.
  5. Cut the Pastry: On a lightly floured surface, unroll one sheet of puff pastry. Use a small 2.5-inch round cookie cutter or glass rim to cut 12 rounds. Gather the scraps and chill them for a second batch.
  6. Form the Shells: Place each pastry round into the cups of the muffin tin, gently pressing the pastry into the base and sides. Whisk the egg and water together for the wash. Brush the exposed edges of the pastry lightly with the egg wash. Place the filled muffin tin in the freezer for 10 minutes to help the pastry hold its shape.
  7. Fill the Shells and Bake: Remove the tin from the freezer. Spoon approximately 1 Tbsp of the prepared filling into each tartlet shell. Bake at 400°F (200°C) for 18–20 minutes, or until the puff pastry edges are golden brown, puffed up, and the filling is heated through.
  8. Cool: Carefully remove the tartlets from the tin and let them cool slightly on a wire rack while you prepare the drizzle.
  9. Make the Drizzle: In a small saucepan, combine the cranberry juice, balsamic vinegar, and sugar/syrup. Bring to a simmer over medium heat. Reduce the heat and cook for 5–8 minutes, until the mixture has reduced by half and coats the back of a spoon lightly (syrupy consistency).
  10. Garnish and Serve: Drizzle a small amount of the cranberry-balsamic glaze over the warm tartlets just before serving. Garnish with a tiny sprig of fresh sage.