Autumn Squash Tartlets

1. 1

   Unfold puff pastry; cut out sixteen 2-in. circles from each sheet. Press onto the bottom and up the sides of greased miniature muffin cups.

2. 2

   Place squash and cream in a food processor. Cover and process for 1-2 minutes or until smooth. Transfer to a large bowl; stir in the bread crumbs, rosemary, thyme, salt and pepper.

3. 3

   Spoon mixture into pastry cups. Bake at 375u00b0 for 15-17 minutes or until golden brown. Top with cheese. Broil for 1-2 minutes or until cheese is melted. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.