Roast Pumpkin Tart
Serves: 6
Ingredients
- 375g Carême All butter puff pastry, defrosted
- 700g Pumpkin, skin removed and cut into 5cm chunks
- 3 tablespoons olive oil
- 1 teaspoon paprika (spicy or sweet)
- 2 teaspoon sea salt
- 1/3 cup pumpkin seeds
- 100ml soured cream
- 100g Persian feta
- 1 clove garlic
- 1 teaspoon sea salt
- 1 tablespoon olive oil
- 1 red chili sliced (optional)
- 1/3 cup chopped flat leaf parsley
Method
- Preheat oven to 180c fan-forced (200c non-fan). Dust work surface and pastry with flour and roll pastry sheet an extra 3cm all round.
- Fold pasty sheet in half, then unfold and cut down centre line, cut each piece into three equal rectangles, so you end up with six pieces.
- Place on a baking tray lined with baking paper and pop in the fridge while you prepare the pumpkin.
- Toss the pumpkin in one tablespoon of olive oil, paprika and one teaspoon of sea salt, roast at 180c fan-forced (200c non-fan) for 15 minutes.
- Allow pumpkin to cool before assembling the tarts. Increase oven to 200c fan-forced (220c non-fan).
- Spread each tart with the soured cream, top with the roasted pumpkin. Toss the pumpkin seeds in a little olive oil and sea salt and sprinkle over the tarts.
- Bake for 10 minutes then reduce oven to 180c fan-forced (200c non-fan) for 20 minutes or until pastry is golden brown.
- Whilst the tarts are baking crush the clove of garlic with remaining teaspoon of sea salt and mix with remaining olive oil (around 1.5 tablespoons).
- Remove tarts from the oven and brush with the garlic olive oil mix, top with Persian feta, chili and parsley.
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