Andrea's moroccan butternut, roast chicken and goat's cheese tartlets

Preheat your oven to 180ºC. Make the short crust pastry by rubbing the flour, salt and butter together. Add just enough water to bring the dough together. Cover with cling film and refrigerate for one hour before thinly rolling out the pastry.

Cut 7cm circles and line lightly buttered pastry cases. Blind bake until lightly golden (See Recipe Mailer # 1 for method).

Place the diced butternut on a roasting tray, drizzle with olive oil, sprinkle with Moroccan Rub, season and toss well to coat. Roast until cooked and lightly caramelized.

Fill the tart bases with a combination of chicken, butternut and goat’s cheese, and place in the oven until lightly browned and the cheese has begun to melt. Sprinkle with thyme and serve warm.

TIP 1: For extra flavour & texture, sprinkle with NoMU Egyptian Dukkah before serving.

TIP 2: Feel free to omit the chicken for a vegetarian canapé.

Makes 40

Ingredients

• pastry
• 400 g flour
• 200 g butter
• Pinch of salt
• Ice cold water
• filling
• 2 free-range chicken breasts,
• pre-roasted and diced
• Butternut, peeled and diced
• 2 tbsp extra virgin olive oil
• 2 tbsp NoMU Moroccan Rub
• 200 g soft goat’s cheese
• (chevre), diced