Spiced Pumpkin and Feta Tarts

🧂 Ingredients

• 2 large red chili peppers

  seeds removed and finely chopped
• 2 cloves garlic
• 1 small red bell pepper
• 1 tsp salt
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tbsp olive oil
• 1 pound pumpkin

  sliced
• 1 tbsp olive oil
• 1 tbsp Harissa
• 1 egg

  beaten
• 2 tbsp natural yogurt
• 2 sheets of frozen puff pastry
• 6 leaves sprigs of Thyme

  removed from the stalks
• 7 oz Feta cheese

Instructions

• 1 To make the Harissa, preheat the oven to 200 degrees Celsius (390 Fahrenheit)
  and place the capsicum on a tray lined with baking paper and roast until the
  skin is black, about 20 to 25 minutes. Remove from the oven and place in a
  plastic bag, seal and allow to cool. Once cooled you should be able to easily
  remove the skin. Discard the stalk and seeds.
• 2 Toast the cumin and coriander seeds in a frying pan over a medium heat until
  fragrant. Set aside to cool. Once cooled add to a food processor fitted with a
  steel blade and process until a powder forms. Add the remaining ingredients and
  process until you have a smooth paste. Set aside while you make the tarts.
• 3 To make the tarts, preheat the oven to 200 celsius (390 Fahrenheit). Place the
  pumpkin slices in a bowl and add the olive oil and season with salt and pepper.
  Toss to combine and then place in a single layer on a baking tray lined with non
  stick paper. Bake for 20 to 25 minutes or until tender.
• 4 Reduce the oven to 190 celsius (375 Fahrenheit).
• 5 Cut the feta in half and cut one half into cubes and crumble the other half.
• 6 Add 1 tablespoon of the Harissa with the yoghurt, crumbled feta and egg and mix
  to combine.
• 7 Cut the puff pastry sheets into 4 squares and spread each square with the
  Harissa mixture leaving a border at the edge. Top with slices of roasted
  pumpkin, and feta cubes before sprinkling with Thyme leaves.
• 8 Bake for 15 to 20 minutes, until the pastry is golden.

Nutrition Info