Mother’s Day is just around the corner (hint hint) and this week I am teaming up with Montagu Dried Fruit and Nuts to bring you two brand new recipes to spoil your mum with this Sunday. Today we are starting off with something savoury in the form of these rustic butternut, brie and cranberry tartlets with rosemary shortcrust pastry… ooh la la!
Our first cranberry recipe may sound super fancy, but these savoury tartlets are very simple to put together. The base is a delicious rosemary shortcrust pastry – and if the thought of making pastry sounds intimidating there’s no need to panic, this version can made in a food processor in a matter of minutes, easy! The pastry cases are then filled with a mixture of butternut, brie cheese and of course beautiful cranberries… and the flavour combination is stunning! You can also get the kids involved with this one, they will love rolling and cutting the pastry and filling the cups with this gorgeous butternut and cranberry mixture.
Besides tasting fabulous there is also some goodness in these tartlets, not only from the butternut but from the cranberries too! Cranberries are a great source of dietary fibre which is important for gut health and contain antioxidants. While some dried cranberries contain large amounts of added sugar there are others that only contain small amounts, but I will be sharing more about the differences between “good” and “bad” berries in the next post.
Don’t forget, you can pick up your dried cranberries at any Montagu store. They’re on promotion so go and grab them quickly! There will be another cranberry recipe coming up later in the week so keep an eye out for that… bakers, I’m looking at you. *wink*
Cook’s notes: Don’t worry if you don’t have a food processor, you can make the pastry following the steps below:
- Sift the flour and salt into a bowl.
- Add the butter. Use a knife to cut the butter into the flour until it is mostly incorporated. Use your fingertips to finish rubbing the butter in.
- Add most but not all of the water and use a knife to cut the liquid in. Use your hands to finish forming the dough, adding more water if needed.
Make ahead tip: Make the pastry a couple of hours or the day before and store it in the fridge until you are ready to bake.
BUTTERNUT, BRIE AND CRANBERRY TARTLETS WITH ROSEMARY SHORTCRUST
For the pastry:
- 250g plain flour
- ¼ tsp salt
- 1 tsp finely chopped rosemary
- 125g butter, cubed
- 5-6 tbsp water
- extra flour for dusting
- muffin tray
For the filling:
- 400g butternut, peeled and cut into small cubes
- 125g brie, cut into small chunks
- 2 tsp olive oil
- ¼ cup Montagu dried cranberries
- 2 tsp chopped fresh rosemary
- 1 tsp crushed garlic
- salt and pepper
1.) To make the pastry: Sift the flour and salt together. Stir in the rosemary and place inside a food processor. Add the butter and blitz for a few seconds until the butter has been incorporated.
2.) Add most of the water and blitz again until the dough starts coming together. Add more water if the dough is too dry. Tip the dough onto your work surface and knead together for a few seconds until you have a smooth soft dough.
3.) Shape the dough into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
4.) Lightly dust your work surface with some flour and roll out the chilled shortcrust pastry to a thickness of 3mm. Grease a muffin tray. Cut out twelve 10cm circles and carefully place these inside the muffin tray. Pop the tray in the fridge while you prepare the filling.
Optional: cut small stars out of any leftover pastry scraps to decorate the tartlets later.
5.) Preheat your oven to 200ºC. Steam the butternut cubes for 10 minutes or until they are just cooked but not too soft. Set aside to cool for a few minutes.
6.) Place the steamed butternut in a bowl with the brie, olive oil, cranberries, rosemary and garlic. Season well with salt and pepper and gently toss everything together.
7.) Bake the empty pastry cases for 10 minutes. Gently push the bases down if they have puffed up a little during baking, then fill each case with a generous scoop of the butternut mixture. Top the tartlets with miniature pastry stars if using, and bake for a further 15 minutes or until the pastry is golden and cooked through.
8.) Carefully remove the tartlets from the muffin pan. Allow to cool for a few minutes before serving.
Disclosure: This post was sponsored by Montagu Dried Fruit and Nuts. Recipe, images and words are my own.