Black olive and butternut squash tartlets

1.

Preheat the oven to 200°C/180°C fan/gas mark 4 and line the oven tray with baking paper.

2.

Cut the pastry sheet into eight equal rectangles and place them on the oven tray, leaving a 1cm border.

3.

Spread the squash puree within the pastry rectangles, then pinch the corners together of each pastry piece, to create sides.

4.

Add the black olives and crumble over the goats cheese.

5.

Season with pepper, and place a thyme sprig within each tart.

6.

Brush the sides of the pastry with the egg yolk.

7.

Bake for 15-20 mins, until golden.

8.

Allow to cool slightly, then serve, drizzled with balsamic glaze and garnished with thyme.