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Ingredients
Pumpkin Tarts
6 sheets ready-rolled puff pastry
1.2 kg pumpkin, cut into 6 cm pieces
6 tablespoons sour cream or cream cheese
sweet chilli sauce, to serve
Method
- Preheat the oven to moderately hot 200°C (400°F/Gas 6). Lightly grease six 10 cm pie dishes. Cut six 15 cm circles from the pastry, carefully place in the prepared dishes and pleat the pastry to fit. Prick the pastry with a fork. Place on a baking tray and bake for 15–20 minutes, or until lightly golden, pressing down any pastry that puffs up. Cool.
- Meanwhile, steam the pumpkin pieces for about 15 minutes, or until just tender.
- Place a tablespoon of sour cream in the middle of each pastry shell and pile the pumpkin pieces on top. Season with salt and black pepper and drizzle with sweet chilli sauce to taste. Return to the oven for 5 minutes to heat through. Remove from the tins and serve immediately.
Nutrition Per Serve
Protein 11 g;
Fat 34 g;
Carbohydrate 56 g;
Dietary Fibre 5 g;
Cholesterol 55 mg;
2409 kj (575 Cal)
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