Every year I carve a pumpkin and every year I end up with a bowl of pumpkin innards that I don’t know what to do with. This year however I had a Halloween themed lunch time buffet planned with some work friends, so I decided to make the most of my pumpkin leftovers and make a little treat for us all. Pumpkin and goats cheese tartlets.
Pumpkin and Goats Cheese Tartlets
Makes 9 tartlets or 1 large tart
1 medium pumpkin, flesh cut into 1 cm chunks seeds discarded
1/4 cup honey or maple syrup
6 Onions (I used a mix of red and brown), sliced thinly
3tbsp dark brown sugar
2tbsp balsamic vinegar
1 roll shop brough puff pastry, at room temp (it’s easier to roll/shape)
150g goats cheese
Handful fresh sage leaves
Preheat oven to 190c Fan
In a bowl mix the chopped pumpkin, 2tbsp oil, honey and seasoning to taste. Spread out on a baking tray and roast in the oven for 20 minutes.
Meanwhile, heat 2tbsp oil in a large pan on a medium heat add the onions and cook for aroun 15minutes until golden and soft. Add the sugar and stir to coat the onion. Add the vinegar and stir. Leave to cook for around 5 minutes, stirring occasionally, until the onions have caramelised.
Roll out the pastry sheet. Cut into 9 equal rectangles.
Start to add a heaped tbsp of onion to each rectangle, then add a heaped tbsp of pumpkin. Crumble goats cheese over each tart.
Beat together the egg and milk, brush the edges of each tart with the mix, then begin to fold the edges up to form a case around the filling. Brush the onside with more egg wash. Top each tart with a sage leaf. Pop the tarts onto a baking tray and bake in. The oven for around 30minutes, until the pastry is golden brown.
Leave to cool, then enjoy!