Butternut Squash and Roast Tomato Tartlets

This is a tasty roast vegetable tart.

Ingredients

• 1 butternut squash, peeled, seeds removed and cut into 1cm pieces
• 200g cherry tomatoes, washed and cut in half
• 2 tbsp olive oil
• 125g pancetta cubes
• 1 roll of pre-rolled puff pastry
• 4 tbsp mayonnaise

Method

1. Pre-heat the oven to 210 degrees Celsius while you prepare the vegetables.
2. Toss butternut squash pieces, tomatoes and olive oil in a large baking dish and put in the oven.
3. Roast for 25 to 30 minutes, until the tomatoes have really started to brown.
4. Fry the pancetta over a high heat with 4 tbsp water in the pan until it has all evapourated.
5. Unroll the puff pastry (it helps to stop it cracking if you get it out the fridge at least 10 minutes before rolling it out) and divide into 4 pieces.
6. Use the point of a sharp knife to score a line around the edge of each puff pastry piece, about 5 mm from the edge.
7. Put a tbsp of mayonnaise in the center of each puff pasty piece and gently smooth it out until it reaches the scored edges.
8. Divide the pancetta cubes between the 4 pieces of puff pastry and then do likewise with the roasted butter squash and tomatoes.
9. Dribble any bacon fat from the pancetta over the top of the tartlets.
10. Bake in the oven for 12 to 15 minutes, or until well risen and the pastry is nicely browned.

Serves 4 (or more if scaled up).