A great starter for a dinner party, main course for a light meal or served in smaller bite-sized pieces for nibblies, this versatile tart combines the umami taste of miso with sweet pumpkin and pine nut and then adds in a tang of feta.
You will need
- 225g store-bought puff pastry
- 200g feta
- 1 kg pumpkin flesh, cubed
- 50g butter
- 3 tablespoon pine nut
- 2 tablespoon white miso
- 2 tablespoon lemon juice
- Sea salt
- 2 tablespoon olive oil
1. Preheat oven to 210°C. Line a baking sheet with parchment paper.
2. In a large bowl, coat cubed pumpkin in olive oil, miso and lemon juice.
3. Scatter pumpkin evenly on baking sheet and roast for 30 minutes. Set aside to cool.
4. Lay puff pastry flat, lightly roll, if needed, and sprinkle with flour.
5. Bake puff pastry in 210°C until slightly puffed and browned (10-15 minutes).
6. While pastry is baking, melt butter into a small pan until it foams slightly, add pine nuts and toast lightly. Set aside.
7. When pastry is slightly puffed and browned, remove from oven, brush with pine nut butter and scatter with roasted miso pumpkin pieces.
8. Reduce oven temperature to 190°C, return the tart to the oven and continue baking for 7-10 mins.
9. Remove and scatter with crumbled feta.
• Use Japanese pumpkin as they tend to be sweeter in flavour.
• Allow the tart to cool slightly before serving as this will allow the pumpkin to develop more sweetness.
Felicia is an avid home cook, turning her passion into her lifestyle. She relishes the mix of asian and western flavours. See also her recipe for Asian Style Salmon in Parchment.