Roast Pumpkin Tart
- 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 (optioinal)
- 1/3 cup chopped flat leaf parsley
Click the +/- symbols or step heading to open or close the recipe steps
Step 1 - click here to display
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.
Step 2 - click here to display
Step 3 - click here to display
Step 4 - click here to display
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).