Open Roast Pumpkin & Feta Tarts
It’s been a while since I last posted hasn’t it?
Sorry, I’ve been a bit busy, I have been offered a new job which I will start at the end of the month, so interviews and things have been keeping me busy!
So, first post for the week is these delicious pumpkin and feta pies taken from the taste website.
Iron Chef David joined me on this one as we needed some vegetarian nibbles for the Wii night we were having.
These were so simple to make, Iron Chef Rob even got involved and cut up the pumpkin for us!
The perfect meat pie alternative for your vegetarian friends.
350g pumpkin, peeled, cut into 1cm cubes
2 tsp olive oil
3 sheets frozen puff pastry, thawed
100ml light thickened cream
100g low-fat feta, crumbled
1. Preheat oven to 200°C. Grease two 12-hole muffin pans. Place pumpkin on a baking sheet lined with baking paper. drizzle with oil and season. Roast for 20 minutes or until cooked.
2. Cut 20 rounds from the pastry sheets using a 6.5cm cutter. Press into muffin holes to cover base and a little of the sides. Whisk eggs and cream together. Divide pumpkin among rounds, top with 1 teaspoon of egg mixture, then sprinkle with feta. Bake for 15-20 minutes until golden. Cool slightly, then turn out.Voila! Bon Appétit!