I promised more pumpkin recipes so here we go. This recipe is for 4 mini tartlets but you can easily make a larger tart by doubling the quantities and baking for longer. If you find you have some roasted pumpkin left over use it up in a pumpkin and goats cheese risotto. Drizzle some pumpkin seed oil on top and you have yourself a quick and easy dinner.
PUMPKIN AND GOATS CHEESE TARTLETS
short crust pastry
2 large eggs
2 tbs sour cream
100gr mild hard goats cheese
salt and pepper
Preheat the oven to 160°C/Gas 5. Peel, deseed and cut the pumpkin into wedges, then place on a baking tray. Cover with tin foil and leave in the oven for about 30-40 minutes or until soft. Set aside to cool slightly and cut into small cubes. Roll out the pastry and blind bake the shells. Let cool for a bit. Combine the egg, sour cream, milk and goats cheese. Finely chop the shallot and add to the mixture with the thyme. Season with salt and pepper and pour into the pastry shells. Sprinkle with the pumpkin cubes and feta. Bake for 15 min or until set and golden.