Name: Butternut Thyme Tartlets
Prep time: 25 min
Cook time: 25 min
Yield: 2
Ingredients: 2 packages (1.9 ounces each) frozen miniature phyllo tart shells -; 1 package (8 ounces) reduced-fat cream cheese -; 1-1/2 cups frozen cubed butternut squash (about 8 ounces), thawed and patted dry -; 1/2 cup crumbled goat cheese -; 1 shallot, finely chopped -; 1 tablespoon minced fresh thyme -; 1-1/2 teaspoons grated lemon zest -; 1/2 teaspoon rubbed sage -; 1/8 teaspoon salt -; 1/8 teaspoon ground nutmeg -; 1/8 teaspoon pepper -; Fresh thyme leaves -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Butternut Thyme Tartlets

1. 2 packages (1.9 ounces each) frozen miniature phyllo tart shells -

2. 1 package (8 ounces) reduced-fat cream cheese -

3. 1-1/2 cups frozen cubed butternut squash (about 8 ounces), thawed and patted dry -

4. 1/2 cup crumbled goat cheese -

5. 1 shallot, finely chopped -

6. 1 tablespoon minced fresh thyme -

7. 1-1/2 teaspoons grated lemon zest -

8. 1/2 teaspoon rubbed sage -

9. 1/8 teaspoon salt -

10. 1/8 teaspoon ground nutmeg -

11. 1/8 teaspoon pepper -

12. Fresh thyme leaves -

How to cook deliciously - Butternut Thyme Tartlets

1. Stage

Preheat oven to 350°. Place shells in a 15x10x1-in. pan. Bake until golden brown, 8-10 minutes. Cool completely.

2. Stage

For filling, beat cream cheese on medium speed until fluffy, about 2 minutes. Coarsely chop squash; add to cream cheese. Add goat cheese, shallot, minced thyme, lemon zest and seasonings; beat until blended.

3. Stage

To serve, spoon about 1 tablespoon filling into each shell. Top with thyme. Refrigerate leftovers.