Ingredients
- 200g Riverina Dairy Smooth Style Fetta
- 1 kg pumpkin, peeled and seeded
- 4 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp brown sugar
- 2 sheets puff pastry
- 1 egg or ¼ cup milk for pastry
- Parsley and basil leaves to garnish
Pumpkin Fetta Tarts
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- Preheat oven to 200°C fan forced.
- Place pumpkin on a baking tray. Drizzle with olive oil. Season with salt and pepper. Sprinkle brown sugar on top. Bake in the oven for 45 minutes or until soft.
- Reduce the oven to 180°C.
- Cut out circular shapes or any desired shape in puff pastry.
- Top pastry with generous amount of cooked pumpkin leaving about 5cm around the edge.
- Sprinkle with crumbled fetta and fold edges onto each other, pinching the ends together as you go. Brush the edges with egg wash or milk.
- Bake at 180°C for about 20 minutes. Reduce heat to 150°C and bake for another 30 minutes or until pastry is golden brown.
- Garnish with parsley or basil or any herb of your choice.
