Butternut Squash & Spinach Tarts

Puff pastry tarts are great for a quick and easy mealtime and can be topped with whatever each family member likes, a bit like a pizza. I often have a roll of ready made puff pastry in the fridge for end of the week emergency meals, and this was one of those. I had a lonely butternut squash and half a bag of baby spinach (although you can use frozen spinach, and 100g fresh equated to approx 35g of ready to use). I had one of these with a large salad for dinner, the husband enjoyed them for lunch, and Jack had a couple of slices as an after school snack. I will be testing them out on Hanna later, but as she usually loves food like this I'm sure she'll enjoy them. 

Butternut Squash & Spinach Tarts - makes 6

1 butternut squash (approx 750g)

cooking oil spray

100g fresh baby spinach

kettle of freshly boiled water

100g cream cheese

1 medium egg

black pepper

320g sheet of ready rolled puff pastry

• Halve the squash lengthways and scoop out the seeds, rinse and set aside
• Place the squash on a baking tray and spray with cooking spray
• Cover with foil and bake in a preheated 200C oven for approx 45mins to 1 hour (until tender)
• Slice the butternut squash & peel away the skin
• Place the spinach in a colander and pour the boiling water over to wilt
• Allow to cool and then squeeze all the liquid from the spinach
• Beat the spinach with the cream cheese and egg & add a pinch of black pepper
• Lay the pastry out and cut into 6 equal rectangles & place onto a baking sheet
• Divide the spinach & cream cheese mixture between the pastry sheets, leaving approx 1cm around the edge
• Top with slices of butternut squash and a few seeds
• Bake in the oven for approx 25 minutes, until the pastry is puffed up & golden brown

What would you top your tart with?