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Sesame, pumpkin and haloumi tarts
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious vegetarian tarts, perfect for appetizers.
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
Instructions:
  • Preheat the oven to 200°C. Lightly grease 16 small round patty tin holes. Cut out 8 rounds from each pastry sheet using a 6.5cm cutter. Gently press the pastry rounds into the patty tin holes and prick the bases 3 times with a fork. Bake for 12 minutes or until golden brown. Let the tart cases cool in the pans for 3 minutes, then transfer them to a wire rack to cool completely.
  • In a large frying pan over medium-high heat, heat oil until shimmering. Add pumpkin and cook, tossing occasionally, for 10 minutes until just tender. Sprinkle sesame seeds and cook for 2 minutes until seeds are lightly golden. Stir in sugar and vinegar, then cook for an additional 3 minutes until pumpkin starts to turn golden.
  • Dice the haloumi into 1cm cubes and place them in a frying pan. Cook the haloumi, tossing occasionally, for 2 to 3 minutes until it starts to brown. Fill tart cases with the pumpkin mixture and serve.

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