Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Yield 12 tarts

Ingredients

  • 2 cups Squash cubed
  • 2 Beets peeled and cubed
  • 1/2 cup Herbed Goat Cheese
  • 1 Egg
  • 2 tbsp Fresh Parsley chopped
  • 2 cloves Garlic minced
  • 2 tsp Fresh Thyme Leaves chopped
  • 1/4 tsp Each Salt and Fresh Ground Pepper
  • 5 sheets Phyllo Pastry
  • 3 tbsp Butter melted

Instructions

  • Steam beets for 15 minutes. Add squash and steam an additional 10 minutes or until beets are tender. Mash coarsely in large bowl. Stir in goat cheese, egg, parsley, garlic, thyme, salt and pepper; set aside.
  • Brush 1 sheet of phyllo with some butter and repeat with remaining sheets. Cut into 12 squares and fit into muffin tins. Divide beet mixture among phyllo and bake in preheated 400 F (200 C) oven for 8 to 10 minutes or until phyllo is golden.
Nutrition Facts
Beet and Squash Tarts
Serving Size
 
54 g
Amount per Serving
Calories
70
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
20
mg
7
%
Sodium
 
125
mg
5
%
Carbohydrates
 
9
g
3
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
2
g
4
%
Vitamin A
 
2500
IU
50
%
Vitamin C
 
8.3
mg
10
%
Calcium
 
20
mg
2
%
Iron
 
0.7
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Emily Richards

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