Pumpkin & Feta Tart

Gourmet tasting tarts don’t have to be complicated. The sweetness of pumpkin and the saltiness of feta are a match made in heaven. I love the versatility of this recipe, substitute pumpkin for sweet potato, feta for goats cheese, or go completely rogue and make up your own flavour combination! Enjoy this as an easy dinner or lunch accompanied by a side salad, or prepare these for lunchboxes.

Ingredients

Makes 1 tart / Serves 1-2 people / Ready in 30 minutes

• 1 sheet all butter puff pastry

• 1 large handful of finely sliced pumpkin

• Feta cheese (as much as you feel is appropriate)

• 1 sprig rosemary, roughly chopped

• 1/2 a large red onion, finely sliced

• Olive oil

• Salt & pepper

• 1 egg, lightly beaten

  Method

  Pre heat oven to 200 degrees Celsius/ 360 degrees Fahrenheit.

  Place puff pastry sheet on a lined baking tray. Remember to take off the plastic on the bottom of the pastry sheet (been there, done that!).

  In a bowl, add pumpkin, feta, rosemary, red onion. Drizzle with olive oil and season with salt and pepper. Mix gently to combine.

  Arrange pumpkin and feta mixture in the centre of the puff pastry. You can spread the mixture, but be sure to leave a border of puff pastry exposed around the all edges.

  Brush the exposed puff pastry border with egg wash.

  Place into the oven for 20 minutes or until golden brown.

  Once finished let cool for 5 minutes. If possible cool on a cooling rack, so the bottom of the puff pastry has a chance to cool properly and get crispy!