Squash Tartlets with Kale Pesto

Name: Squash Tartlets with Kale Pesto
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 30
Cuisine: Global
Ingredients: 1 Tbsp coconut oil; 30 servings Grated gruyere or comte cheese, for topping; 3 cloves garlic, unpeeled; 473 milliliters loosely packed baby kale (or chopped regular kale); 30 servings Kosher salt and freshly ground pepper; 59 milliliters extra-virgin olive oil; 3 Tbsps pecans; 30 frozen mini phyllo shells, thawed

Squash Tartlets with Kale Pesto could be just the דל פחמימות, recipe you've been looking for. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe makes 30 servings with 165 calories, 10g of protein, and 13g of fat each. Only A mixture of baby kale, comte cheese, kosher salt and pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 40 minutes. It works well as an affordable hor d'oeuvre. Spaghetti Squash with Kale Pesto, Roasted Acorn Squash with Kale Pesto, and Beetroot & squash Wellingtons with kale pesto are very similar to this recipe.

Instructions

Preheat the oven to 400 degrees F. Toss the squash and garlic with the coconut oil on a rimmed baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Roast, tossing halfway through, until the squash is tender and golden brown, about 15 minutes.

Ingredients you will need

Salt And Pepper

Coconut Oil

Garlic

Squash

Equipment you will use

Baking Sheet

Oven

Make the pesto: Peel the roasted garlic.

Ingredients you will need

Roasted Garlic

Pesto

Sprinkle with a pinch of salt and mash with the flat side of a chef's knife to make a paste; transfer to a food processor.

Ingredients you will need

Salt

Equipment you will use

Food Processor

Chefs Knife

Add the pecans and pulse until finely ground.

Ingredients you will need

Pecans

Add the kale and 1/4 teaspoon salt and pulse until chopped. With the motor running, gradually add the olive oil and puree until smooth. (The pesto can be made a day ahead; cover and refrigerate until ready to assemble.)

Ingredients you will need

Olive Oil

Pesto

Kale

Salt

Arrange the phyllo shells on a baking sheet.

Ingredients you will need

Mini Filo Shells

Equipment you will use

Baking Sheet

Add about 1 teaspoon pesto to each, then add 1 or 2 pieces of squash and sprinkle with cheese.

Ingredients you will need

Cheese

Squash

Pesto

Bake until the cheese melts, about 5 minutes.

Ingredients you will need

Cheese

Equipment you will use

Oven

Serve warm.

Photograph by Jeff Harris/Studio D.

Equipment

Ingredients

Servings:

1Tbsp

coconut oil 30servings

Grated gruyere or comte cheese, for topping 3cloves

garlic, unpeeled 473milliliters

loosely packed baby kale (or chopped regular kale)30servings

Kosher salt and freshly ground pepper 59milliliters

extra-virgin olive oil 3Tbsps

pecans 30

frozen mini phyllo shells, thawed

Recommended wine: Cream Sherry, Port, Moscato Dasti

Tartlet can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.