These tasty tartlets use store bought pastry, so they’re quick and easy to make. The pumpkin, blue cheese and coriander combination makes them a classy work lunch option, or the ideal addition to a long and leisurely picnic.
But don’t be fooled by their simplicity – the golden macadamias on top ensure they’re anything but ordinary.
It’s perfect for vegetarians too.
This recipe makes four.
- 300g pumpkin, peeled and cut into 1cm pieces
- 2 teaspoons oil
- 450g pack store bought short-crust pastry
- 2 eggs
- cup thickened cream 50g blue cheese, crumbled
- cup coriander leaves, chopped, or chives if you prefer
- cup macadamia halves
Preheat oven to 180°C.
Place the pumpkin pieces on a small tray and drizzle with oil. Roast for 15 minutes, or until just soft.
Place pastry on a lightly floured work surface and cut out 6 x 14cm rounds, to fit tartlet tins. You may have slightly smaller or larger tins, so cut according to your size. Press the pastry circles into the tins.
Cut 6 rounds of baking paper to line the pastry. Line the pastry and weight with pastry weights or an appropriate weight – rice or dried chick peas work well. Bake for 5-7 minutes, remove from the oven and set aside to cool slightly. Remove the baking paper and weights.
Whisk together the eggs and cream. Pour the egg mixture into the empty tart shell so that it comes half way up the sides. Divide the pumpkin and blue cheese between the tarts and sprinkle with coriander. Dot with macadamia halves and return to the oven for a further 5-7 minutes, until puffed and golden.
Serve warm or at room temperature.