Roast Pumpkin and Feta Tarts

Name: Roast Pumpkin and Feta Tarts
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: European, Mediterranean, Greek
Ingredients: 350g pumpkin (or sweet potato, peeled and cut into 1cm cubes); 2 tbs extra virgin olive oil; ground nutmeg; sage; 3 sheets puff pastry (thawed); 2 eggs; 100ml thickened cream; 100g feta (crumbled); onion (optional - wedges to be roasted with the pumpkin); garlic (optional - to be roasted with the pumpkin); bacon (optional - diced, sauteed)

4 steps

Prep:20minCook:35min

Updated at: Fri, 08 Mar 2024 03:13:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories173.5 kcal (9%)

Total Fat10.9 g (16%)

Carbs15.1 g (6%)

Sugars1.6 g (2%)

Protein3.6 g (7%)

Sodium174.3 mg (9%)

Fiber0.7 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

20 servings

350gpumpkin

or sweet potato, peeled and cut into 1cm cubes

2 Tbsextra virgin olive oil

ground nutmeg

sage

3 sheetspuff pastry

thawed

2eggs

100mlthickened cream

100gfeta

crumbled

onion

optional - wedges to be roasted with the pumpkin

garlic

optional, to be roasted with the pumpkin

bacon

optional, diced, sauteed

Instructions

Step 1

Preheat oven to 200°C, Grease 2 x 12-hole muffin pans. Place pumpkin on a greased baking sheet. Drizzle with oil and season with nutmeg. Roast for 20 minutes or until cooked.

Step 2

Cut 20 rounds from the pastry sheets using a 6.5cm cutter. Press into muffin holes to cover base and a little of the sides.

Step 3

Whisk eggs and cream together. Divide pumpkin among rounds, top with 1 teaspoon of egg mixture, then sprinkle with feta.

Step 4

Bake for 15 – 20 minutes or until golden. Cool slightly, then turn out.