Maple-Roasted Parsnip, Carrot & Squash Filo Tarts

Ambassador / Autumn / Sides / Snacks

filo-tarts
Featuring Pure Maple Syrup
5 portions

Ingredients

  • 1 small butternut squash
  • 2 shallots
  • 2 parsnips
  • 3 carrots
  • 3 sprigs of fresh rosemary 
  • A few sprigs of fresh thyme  
  • 2 tbsp vegetable oil
  • 3 tbsp pure maple syrup (preferably amber syrup for its rich taste)
  • Salt and pepper, to taste
  • 70g pecans, chopped
  • 1 pack of filo pastry
  • 100g butter, melted, plus extra for greasing
  • 100g feta cheese, crumbled

Method

  1. Preheat oven to 160°C fan/ 180°C conventional.
  2. Start by peeling and deseeding the butternut squash, then cut it into small chunks. Peel the carrots and parsnips and cut into small chunks. Roughly chop the shallots and place both in an ovenproof dish along with the chopped rosemary and thyme.
  3. Mix the oil with the pure maple syrup and pour on top of the vegetables. Add a little salt and pepper and toss all together, coating well. Roast in the oven for 40-50 minutes, add the chopped pecans, mix well then leave to cool.
  4. Meanwhile, unroll the filo pastry and cut into equal quarters, cutting through all the layers at the same time.
  5. Grease each hole of a muffin tin with a little butter. Brush one square of pastry with a little melted butter, top with another piece, then continue with two more pieces in the same way. N.B Keep the remaining pastry under a clean damp tea towel as you work to stop it from drying out.
  6. Push the buttered squares into one of the holes, then carry on with the rest until all the holes are lined. If you have any leftover squares of pastry, add them to the others.
  7. Fill each cup with the filling, sprinkle with the feta cheese and bake for 15-20 minutes until the pastry is golden and crunchy.
  8. Carefully lift out each pastry cup from the tin and serve warm.

Indulge in the comforting flavours of autumn with our Maple-Roasted Parsnip, Carrot & Squash Filo Tarts recipe. These delightful parcels showcase the natural sweetness of root vegetables, enhanced by the rich, complex notes of Canadian maple syrup. The parsnips, carrots, and squash are lovingly roasted to caramelised perfection, their edges crisping beautifully as they bathe in a luscious maple glaze. Nestled within crisp, flaky filo pastry, these tarts offer a delightful contrast of textures that will tantalise your taste buds. The addition of aromatic herbs and a sprinkle of cheese elevates this dish from a simple side to a stunning vegetarian main course. Perfect for cosy dinners or as an elegant starter for your next dinner party, these tarts demonstrate the versatility of maple syrup in savoury dishes.

For more inspiring recipes featuring the golden goodness of maple, keep scrolling!

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Michelle Evans-Fecci

Baker

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More about maple

The colour and flavour of maple syrup changes in subtle ways during the seasonal harvest

At the start of the sugaring season, the syrup is generally clear, with a light, sweet taste. It becomes darker with a caramelised flavour as the season progresses throughout the spring.

An unopened can of maple syrup keeps for many years

Once the can is opened, syrup should be kept in an airtight container in a cool place.

Maple spread doesn't contain any butter or dairy products

Like all 100% pure maple products, maple spread comes from the sap of the maple tree — that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from starters and snacks to sumptuous desserts. Find one that’s perfect for you, your family and friends.

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