Vegetarian Pumpkin Tart

Ingredients
- 2 cups pumpkin, peeled, deseeded and diced in to 2cm cubes
- 1 Tbsp oil
- Salt
- Pepper
- 1 ½ sheets flaky puff pastry, thawed
- 1 egg, lightly beaten
- ½ cup ricotta
- ¼ cup black olives, chopped
- 1 cup cherry tomatoes, halved
- 100g feta, crumbled
- 1 Tbsp pine nuts
- Sprinkle of fresh or dried thyme
- Handful of basil leaves, shredded
Method
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1. Preheat oven to 220°C (200°C fan-forced).
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2. Toss the pumpkin, oil, salt and pepper in a roasting pan and roast for 20 minutes.
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3. Meanwhile, place the pastry sheets on a greased baking tray. Prick the base all over with a fork. Score a ½ cm border around the edge with a butter knife. Take care not to cut all the way through. Brush the edges with egg, keeping the rest of the egg aside.
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4. Mix the remaining egg with the ricotta and spread over the pastry, inside the border.
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5. Scatter the roasted pumpkin pieces over the ricotta, and then add olives, tomatoes, crumbled feta, pine nuts and thyme.
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6. Reduce oven to 210°C (190°C fan-forced) and bake the tart for 25 minutes or until pastry has risen and is golden brown.
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7. Scatter with basil and serve warm or cold.
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Tip: Store any leftover feta in a container of olive oil to make it last longer. You can also add flavourings to the oil such as your favourite herbs or garlic.