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Pumpkin, rosemary & pine nut tarts
Pumpkin, rosemary & pine nut tarts
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Ingredients:
  • 700g jap pumpkin, peeled, cut into 1cm pieces
  • 40.00 ml pine nuts
  • 185ml (3/4 cup) reduced-fat milk or soy milk
  • 2 eggs, lightly whisked
  • 2 egg whites
  • 50g low-fat feta, cut into 1cm cubes
  • 2 tsp finely chopped fresh rosemary
  • Salt & freshly ground black pepper
  • Melted reduced-fat dairy spread, to grease
  • Mixed salad leaves, to serve
  • 225g (1 1/2 cups) plain flour
  • 4.00 gm baking powder
  • 1 tsp ground coriander
  • 1.25 gm ground cumin
  • 50g reduced-fat dairy spread, softened
  • 1 egg white, lightly whisked
  • 30.00 gm cold water
Instructions:
  • For the pastry: In a medium bowl, sift together flour, baking powder, coriander, and cumin. Rub in the dairy spread with your fingertips until the mixture looks like fine breadcrumbs. Make a well in the center. In a separate small bowl, whisk together the egg white and water. Pour this into the flour mixture. Use a knife to cut and mix until the dough starts to come together. Shape the dough into a disc, wrap it in plastic wrap, and chill in the fridge for 20 minutes.
  • While the oven preheats to 190°C, steam the pumpkin until tender, approximately 10 minutes. Toast the pine nuts in the oven for 3-4 minutes and allow them to cool. Roughly mash half of the pumpkin in a bowl, then mix in milk, egg, egg whites until well combined. Incorporate pine nuts, remaining pumpkin, feta, and rosemary. Season with salt and pepper. Set mixture aside.
  • Prepare and grease 6 round 225ml-capacity (12.5cm top measurement, 8cm base measurement) individual pie tins by brushing them with melted dairy spread. Divide pastry into 6 equal portions. Roll out each portion between 2 sheets of non-stick baking paper until it fits a pie tin. Line each tin with pastry, trimming any excess. Place the tins on a baking tray, cover pastry bases with non-stick baking paper, and fill with rice, beans, or pastry weights. Bake in the oven for 10 minutes, then remove the paper and weights.
  • Divide the pumpkin mixture evenly among the pastry cases and bake in the oven for 25 minutes, or until perfectly set. Take out of the oven.
  • Serve the dish on plates with a side of mixed salad leaves, if preferred.

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