Recipe: Pumpkin and Feta Tarts

These tarts are perfect for winter as they can be cooked completely in advance and reheated when required or prepare the tarts, refrigerate then bake shortly before serving.

Ingredients: 

• 1/2 medium butternut pumpkin
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp each paprika and salt
• 2 medium onions
• 1 tbsp sugar
• 1 tbsp balsamic vinegar
• 2 tsp fresh thyme chopped
• 1 sheet frozen puff pastry thawed
• 100g feta cheese

Directions: 

1. Peel and cut the pumpkin into thin (about 5mm) slices. put in bowl and sprinkle olive oil, cumin, paprika and salt and toss gently until combined.
2. Spread pumpkin in baking tray and bake at 200c for 12-15 minutes
3. While pumpkin is cooking, slice onion and cook in frying pan, stirring frequently until the onion is soft. Stir in sugar and balsamic vinegar. Stirring until mixture is a nutty brown colour.
4. Tip the cooked pumpkin back into the bowl and mix caramelized onion mixture, chop thyme and add with a generous amount of salt and pepper.
5.  Cut pastry sheet into four smaller squares and divide the pumpkin and onion mixture between them leaving the edge of the pastry clear so the pastry can rise around the mixture as it cooks.
6. Crumble feta over each square.
7. Bake at 200c 12-15 minutes until feta browns at the edges and the pastry is golden.