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roast pumpkin and feta tarts

Name: Roast pumpkin and feta tarts
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 275g butternut pumpkin, peeled, seeded, cut into 1.5cm pieces; 1 tbsp olive oil; 1 (25 x 25cm) sheet butter puff pastry, just thawed; 180g (3/4 cup) fresh ricotta; 1 tbsp chopped fresh thyme; 12 pitted black olives, halved; 1 1/2 tbsp pine nuts; 60g drained marinated feta, crumbled; Fresh thyme sprigs, to serve

4.7

(9)

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Prep Time: 20 minutes

Cook Time: 40 minutes

Total: 60 minutes

Servings: 6

Cost: $3.53 /serving

Author : Cynthia Black

vegetarian starter puff pastry

Ingredients

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275 grams butternut pumpkin, peeled, seeded, cut into 1.5cm pieces1 tbsp olive oil1 (25 x 25cm) sheet butter puff pastry, just thawed180 grams (3/4 cup) fresh ricotta1 tbsp chopped fresh thyme12 pitted black olives, halved1 1/2 tbsp pine nuts60 grams drained marinated feta, crumbledFresh thyme sprigs, to serve

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Instructions

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Step 1

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place pumpkin on tray. Drizzle oil over. Season with salt and pepper and toss to combine. Bake for 25 minutes or until tender. Remove and set aside.

Step 2

Increase oven to 220°C. Line a second baking tray with non-stick baking paper. Cut twelve 6cm squares from pastry. Prick each square with a fork and place on tray.

Step 3

Place ricotta and chopped thyme in a small bowl. Season to taste with salt and pepper and mix well. Spread over pastry. Top with pumpkin, olives, pine nuts and fetta. Bake for 12-15 minutes or until golden. Top with thyme sprigs and serve.