MAKES: 24 tart
1 teaspoon toasted pine nuts
¼ teaspoon crushed garlic (in jar)
1 teaspoon finely grated parmesan cheese
1 tablespoon water
¼ teaspoon salt-reduced vegetable stock powder
½ small bunch (25g) fresh basil
½ teaspoon sunflower oil
1¼ cups plain flour
½ cup self-raising flour
3 tablespoons skim milk
3 tablespoons (45g) Flora® Light margarine melted
1 egg white
70g reduced-fat fetta
12 cherry tomatoes
1½ cups cooked mashed pumpkin (raw 520g)
Preheat oven 180ºC fan forced.
To make pesto: Place all ingredients into a small food processor or use a hand held blender to process until a smooth paste is formed.
To make pastry: Sift flours into a medium size mixing bowl and combine. Add milk to melted margarine. Using a small whisk combine egg white with milk. Pour into flour and blend together. You may need to use your hands. Place onto a floured surface and divide mixture into 2. Roll out first piece until thin. Use an 8cm scone cutter that has been dipped in flour to cut 12 bases. Place into a 12-holed muffin tin that has been coated with cooking spray. If you have two 12-cup muffin tins then repeat process again otherwise wait until first batch is cooked and repeat this process.
To make filling: Cut feta into slices then into small cubes. You will need 72 cubes – 3 for each tart. Cut cherry tomatoes in half. Spoon about one tablespoon of pumpkin over base of pastry. Place ¼ teaspoon of pesto on top of pumpkin and spread slightly. Top with half cherry tomato then place 3 pieces of feta around edge.
Bake 20-25 minutes or until tomato has browned and pastry is cooked.
Not suitable to be frozen.
Note from Annette
I like using Kent pumpkin for this recipe as it has such a smooth creamy texture. This is my favourite party food recipe. Something a little different but so tasty you will find them hard to resist.
Pumpkin contains significant amounts of provitamin A, which can be converted into vitamin A (retinol) required for our eyesight. This vitamin also protects us against certain cancers including lung and prostate. Green leafy vegetables are also good sources of provitamin A.
Article Submitted by Annette Syms – Symply Too Good to Be True Book 6
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