Name: Sesame, pumpkin and haloumi tarts
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Ingredients: 2 sheets frozen ready-rolled shortcrust pastry, partially thawed; 56.88 gm olive oil; 500g butternut pumpkin, peeled, deseeded, cut into 1cm pieces; 9.00 gm sesame seeds; 16.00 gm brown sugar; 2 tsp balsamic vinegar; 180g haloumi, drained

Sesame, pumpkin and haloumi tarts

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Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Satisfying vegetarian tarts, perfect for starters.

Ingredients:

2 sheets frozen ready-rolled shortcrust pastry, partially thawed
56.88 gm olive oil
500g butternut pumpkin, peeled, deseeded, cut into 1cm pieces
9.00 gm sesame seeds
2 tsp balsamic vinegar
180g haloumi, drained

Instructions:

Preheat oven to 200°C. Grease 16 patty holes. Cut 8 rounds from each pastry sheet using a 6.5cm cutter. Press rounds into holes, prick bases with a fork 3 times. Bake for 12 minutes until golden. Let stand for 3 minutes, then cool on a wire rack.
In a large frying pan over medium-high heat, heat oil until shimmering. Add pumpkin and cook for 10 minutes until just tender, tossing occasionally. Sprinkle sesame seeds over the pumpkin and cook for an additional 2 minutes until seeds are light golden. Stir in sugar and vinegar, then cook for 3 minutes until pumpkin starts to turn golden.
Cube the haloumi into 1cm pieces and add to a hot frying pan. Cook the haloumi, tossing occasionally, for 2 to 3 minutes until golden brown. Fill tart cases with the pumpkin mixture and serve.

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