Preheat oven to 400F degrees.
Prep filling/topping first: Place Bonmat (or Deep Flexiflat) on top of Perforated Baking Sheet. Chop shallot & garlic using Eco chop or Mini Herb Chopper, set aside. Chop butternut squash in Eco Chop (you can buy already cut, but you will want it even smaller for this recipe), set aside.
In Stainless Mixing Bowl, toss shallots, garlic and butternut squash with Garlic Oil, salt and pepper (and herb blend if using) Place mixture on Bonmat and roast for 15-20 minutes (until almost fork tender). Add chopped cranberries the last 5 minutes of roasting.
While squash is roasting, prep tartlet shells: Place Tartlet Tray on Perforated Baking Sheet (if making tartlets). Place Roul’pat on counter. Roll pie dough out using our Beechwood Rolling Pin until you can see the lettering of the Roul’pat through the dough. Using your Fluted Round Dough Cutters, cut your dough to match the Tartlet Tray you are using. Place each dough circle in each shape of the Tartlet Tray. Press the dough down gently using your Shaper. Fill each tartlet shell 2/3 full with squash filling. Top with a dollop of goat cheese.
Bake 10-12 minute until tartlet is cooked through and golden. Top with chopped Thyme and an optional drizzle of FRENCH PANTRY Traditional Balsamic or Lavender Honey
If making a crostini: Place Bonmat on Perforated Baking Sheet. Cut baguette into thin slices. Using our Silicone Pastry Brush, brush each side of bread with Garlic Oil. Place bread on Bonmat and bake for 7-9 minutes until toasted. Spread each slice with softened goat cheese and top with butternut squash filling, fresh thyme and a drizzle of balsamic or honey if desired.