Roast pumpkin and feta tarts
makes
8
These tarts make a great light meal and work equally well the next day in the lunchbox. This recipe is an edited extract from Edible Heirlooms by Naomi Sherman (from naomishermanfoodcreative.com).
Ingredients (11)
- 375g ricotta cheese
- 4 eggs
- 1/4 cup grated parmesan
- 1/4 cup (60ml) pure cream
- 1 tbs cornflour
- 1 cup basil leaves, finely chopped
- 250g roasted pumpkin cubes
- 250g feta, crumbled
Crust
- 2 cups almond meal
- 2 cups grated parmesan
- 4 egg whites, lightly beaten
Method
-
1.Preheat oven to 190°C and grease eight 9cm x 2cm fluted tart tins (or a 20cm tin).
-
2.For the crust, combine almond meal, parmesan and a large pinch of sea salt in a bowl. Add egg white and fold to combine.
-
3.Turn mixture out onto a sheet of baking paper and roll or press together, then line the tins with the dough. It’s a fragile dough so just press it into the tins with your fingertips. Bake for 10 minutes, then remove from the oven and leave to cool.
-
4.In a bowl, whisk together ricotta, eggs and parmesan, and season well.
-
5.In a separate bowl, whisk cream and cornflour until combined, then whisk this mixture into the ricotta mixture until well combined. Stir in the basil.
-
6.Pour the mixture into the tart shells and carefully place pumpkin and feta on top. Bake for 40 minutes until centre is just set.
Reviews
Join the conversation
Log in Register