Name: Roast pumpkin and blue cheese tarts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 300 gram pumpkin, peeled, cubed; 2 tablespoon olive oil; 2 sheets frozen puff pastry, thawed; 100 gram blue cheese; 1 tablespoon rosemary leaves

Roast pumpkin and blue cheese tarts

These savoury tarts are easy to make and taste utterly delicious. The combination of a golden, flaky crust with tender, roasted pumpkin and creamy blue cheese is unbeatable. Perfect for a light Winter dinner or gourmet starter.

Serves 4

Prep

10M

Cook

25M

Total

35M

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Ingredients

300 gram pumpkin, peeled, cubed

2 tablespoon olive oil

2 sheets frozen puff pastry, thawed

100 gram blue cheese

1 tablespoon rosemary leaves

Method

1.Preheat oven to 210°C (190°C fan-forced). Toss pumpkin with oil in a baking pan. Roast 10 minutes, until golden and slightly soft. Remove and cool.

2.Meanwhile, cut eight 12cm circles from pastry sheets. Place four on a baking tray. Using a 10cm round cutter, cut rings from remaining four pastry circles. Place rings on 12cm circles and press to seal.

3.Prick inner circle with a fork and fill with pumpkin. Bake 10 minutes, until puffed and golden. Crumble over blue cheese. Scatter over rosemary. Bake another 3-5 minutes. Serve.

If you’re pressed for time, you’ll find that jap pumpkin cooks much more quickly than queensland blue. You could use feta cheese instead of blue cheese in this recipe.
Note

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Ingredients

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