Roast pumpkin and feta tarts

Name: Roast pumpkin and feta tarts
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 275g butternut pumpkin, peeled, seeded, cut into 1.5cm pieces; 1 tbsp olive oil; 1 (25 x 25cm) sheet butter puff pastry, just thawed; 180g (3/4 cup) fresh ricotta; 1 tbsp chopped fresh thyme; 12 pitted black olives, halved; 1 1/2 tbsp pine nuts; 60g drained marinated feta, crumbled; Fresh thyme sprigs, to serve

3 steps

Prep:20minCook:40min

Thyme adds a flavour hit to these tempting Mediterranean pastries.

Updated at: Thu, 17 Aug 2023 03:26:42 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories232.4 kcal (12%)

Total Fat16.6 g (24%)

Carbs15.3 g (6%)

Sugars1.2 g (1%)

Protein5.1 g (10%)

Sodium124.4 mg (6%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

275gbutternut pumpkin

peeled, seeded, cut into 1.5cm pieces

1 Tbspolive oil

1 sheetbutter puff pastry

25 x 25cm, just thawed

180gfresh ricotta

1 Tbspfresh thyme

chopped

12pitted black olives

halved

1 ½ Tbsppine nuts

60gmarinated feta

drained, crumbled

Fresh thyme sprigs

to serve

Instructions

Step 1

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place pumpkin on tray. Drizzle oil over. Season with salt and pepper and toss to combine. Bake for 25 minutes or until tender. Remove and set aside.

Step 2

Increase oven to 220°C. Line a second baking tray with non-stick baking paper. Cut twelve 6cm squares from pastry. Prick each square with a fork and place on tray.

Step 3

Place ricotta and chopped thyme in a small bowl. Season to taste with salt and pepper and mix well. Spread over pastry. Top with pumpkin, olives, pine nuts and fetta. Bake for 12-15 minutes or until golden. Top with thyme sprigs and serve.

View on taste.com.au

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