Butternut squash and olive tartlets

1. Preheat oven to 180C.
2. To make the pastry, put all of the ingredients in a food processor and pulse until the mix turns to a breadcrumb texture. Add enough drops of water to be able to form a ball. Chill for at least 30 minutes.
3. Purée the butternut squash then stir in the cream and egg. Mix well.
4. Roll out the pastry and cut out 10cm rounds (roughly) and use to line a muffin tin. Spoon in the filling (about 2 tbsp per muffin hole) and top with an olive slice.
5. Bake for 20 minutes or until the pastry is crisp and the filling is cooked through. Enjoy hot or cold.