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Roast pumpkin and feta tarts
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Thyme-infused Mediterranean pastries bursting with flavor.
Ingredients:
  • 275g butternut pumpkin, peeled, seeded, cut into 1.5cm pieces
  • 18.20 gm olive oil
  • 1 (25 x 25cm) sheet butter puff pastry, just thawed
  • 180g (3/4 cup) fresh ricotta
  • 20.00 ml chopped fresh thyme
  • 12 pitted black olives, halved
  • 30.00 ml pine nuts
  • 60g drained marinated feta, crumbled
  • Fresh thyme sprigs, to serve
Instructions:
  • Preheat oven to 200°C while lining a baking tray with non-stick baking paper. Spread pumpkin on the tray, drizzle with oil, season with salt and pepper, then toss to coat. Bake for 25 minutes until tender. Set aside once done.
  • Preheat oven to 220°C. Line another baking tray with non-stick baking paper. Cut twelve 6cm squares from the pastry, prick each square with a fork, and place them on the tray.
  • In a small bowl, combine ricotta and chopped thyme, season with salt and pepper, and mix thoroughly. Spread this mixture over the pastry, then layer with pumpkin, olives, pine nuts, and feta. Bake for 12-15 minutes until golden. Finish with fresh thyme sprigs before serving.

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