Recipe

Step 1: Roast sweet potato and squash in 350°F oven for 45 minutes or until soft, remove and let cool.

Step 2: While squash is cooking, gently sweat the onions in the butter until soft.

Step 3: Purée carrot and onion together with maple syrup adding some of reserved boiling liquid if necessary to make it smooth.

Step 4: Scoop out cooled squash and sweet potato into a mixing bowl, add carrot and onion, spices and bread crumbs, and blend evenly.

Step 5: Lay out a sheet of phyllo and brush with the butter then layer another sheet on top gently pressing down repeating the process until it is four layers thick.

Step 6: Using a miniature muffin tin as a guide, cut the layered phyllo into squares 1″ larger than the holes.

Step 7: Press the squares into the tin folding the corners to the centre.

Step 8: Bake in a 350°F oven for 8–10 minutes or until golden brown.

Step 9: Bring balsamic to a boil, reduce heat to medium and simmer until volume has decreased by 30%. Let cool. Will keep refrigerated for several weeks.

Step 10: Spoon or pipe filling into cooked phyllo shells, top with hazelnuts and gently warm in oven for 3 minutes. Remove and top with reduced balsamic.

Makes 24 tartlettes