Name: Curry pumpkin tarts with rocket dip
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 3 sheets frozen shortcrust pastry,thawed; 200 gram pumpkin, peeled, finely chopped; 150 gram creamy feta, crumbled; 3 eggs, at room temperature; 300 millilitre cream; 1 teaspoon mild curry powder; 1/2 cup bought chunky rocket dip to serve

Ingredients

3 sheets frozen shortcrust pastry,thawed

200 gram pumpkin, peeled, finely chopped

150 gram creamy feta, crumbled

3 eggs, at room temperature

300 millilitre cream

1 teaspoon mild curry powder

1/2 cup bought chunky rocket dip to serve

Method

1.Preheat oven to 200°C/180°C fan forced. Using a 10cm round pastry cutter, out 12 rounds from pastry. Line a 12-hole (1/3-cup) muffin tray with pastry.

2.Divide pumpkin and feta among pastry cases. Whisk eggs. cream, curry powder and a pinch of salt in a large jug. Pour egg mixture evenly over pumpkin mixture.

3.Bake for 20-25 minutes or until golden and set. Stand in pan for 2 minutes; carefully transfer tarts to a wire rack to cool slightly.

4.Arrange tarts on serving plates. Top each with a heaped teaspoon of dip. Serve at once.

Makes12 tarts To freeze: Cool tarts completely. Arrange in single layers in airtight containers. Freeze for up to 3 months.Thaw in fridge overnight. To reheat: Place thawed tarts on a baking tray in an oven preheated to 180°C/16O°C fan forced for 10 minutes or until heated.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%