Recipe

Roast pumpkin and blue cheese tarts

These savoury tarts are easy to make and taste utterly delicious. The combination of a golden, flaky crust with tender, roasted pumpkin and creamy blue cheese is unbeatable. Perfect for a light Winter dinner or gourmet starter.

  • 10 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print
    Print

Ingredients

Roast pumpkin and blue cheese tarts
  • 300 gram pumpkin, peeled, cubed
  • 2 tablespoon olive oil
  • 2 sheets frozen puff pastry, thawed
  • 100 gram blue cheese
  • 1 tablespoon rosemary leaves

Method

Roast pumpkin and blue cheese tarts
  • 1
    Preheat oven to 210°C (190°C fan-forced). Toss pumpkin with oil in a baking pan. Roast 10 minutes, until golden and slightly soft. Remove and cool.
  • 2
    Meanwhile, cut eight 12cm circles from pastry sheets. Place four on a baking tray. Using a 10cm round cutter, cut rings from remaining four pastry circles. Place rings on 12cm circles and press to seal.
  • 3
    Prick inner circle with a fork and fill with pumpkin. Bake 10 minutes, until puffed and golden. Crumble over blue cheese. Scatter over rosemary. Bake another 3-5 minutes. Serve.

Notes

If you're pressed for time, you'll find that jap pumpkin cooks much more quickly than queensland blue. You could use feta cheese instead of blue cheese in this recipe.

More From Women's Weekly Food