1 tbsp Borderfields Cold Pressed Rapeseed Oil, plus extra for brushing

1 small red onion, thinly sliced

175g (6oz) prepared (skinned, deseeded) butternut squash flesh, cut into small dice

1 tsp ground cumin

1 tsp ground coriander

2 large eggs, beaten

100ml semi-skimmed milk

Freshly ground black pepper, to taste

6 large sheets of chilled fresh (or frozen, defrosted) filo

2 tbsp pine nuts (optional)

55g (2oz) half-fat mature Cheddar-style cheese or Gouda cheese, finely grated


  1. Preheat oven to 220°C/fan 200°C/gas mark 7. Grease 6 shallow, loose-bottomed, non-stick fluted tartlet tins (each tin about 10cm or 4in diameter and 2cm or 3/4in deep) with a little rapeseed oil; set aside. Toss red onion, butternut squash, ground spices and 1 tbsp rapeseed oil together in a bowl until well coated; transfer to a small, non-stick roasting tin. Roast in oven for about 20 minutes or until squash is just tender, stirring once. Remove from oven. Reduce oven temperature to 200°C/fan 180°C/gas mark 6.
  2. Meanwhile, put eggs, milk and black pepper in a jug and whisk together; set aside. Cut each filo sheet into quarters. For each tartlet case, lightly brush 4 quarters of filo with rapeseed oil; layer oiled filo pieces in a prepared tartlet tin, placing them at angles to one another, to create a nest of filo with overhanging edges. Loosely scrunch overhanging pastry to form a rustic edge just above rim of tin. Repeat to make 6 tartlet cases. Place tartlet tins on a baking sheet.
  3. Spoon some roasted vegetables into base of each filo case; sprinkle with pine nuts (if using) and cheese. Pour egg mixture over top, dividing evenly. Bake in oven for about 20 minutes or until pastry in cooked and golden, and filling is set.
  4. Remove from oven; cool tartlets in tins for 5 minutes before carefully removing. Serve hot or warm with salad.