Black olive and butternut squash tartlets
Delicious golden tartlets filled with sweet, earthy butternut squash, tangy goat’s cheese, and the rich depth of Fragata black Hojiblanca olives, all encased in
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Ingredients
- 100g Fragata black Hojiblanca olives, halved
- 400g cooked butternut squash, puréed
- 1 sheet of ready made puff pastry
- 6 sprigs of thyme, plus extra for garnish
- 125g soft goat's cheese
- 1 egg yolk
- Black pepper
- Balsamic glaze, to drizzle
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