Spiced Pumpkin and Feta Tarts

Name: Spiced Pumpkin and Feta Tarts
Total time: 40 min
Yield: 4 servings
Ingredients: 2 large red chili peppers; 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; 1 tbsp olive oil; 1 tbsp harissa; 1 egg; 2 tbsp natural yogurt; 2 sheets of frozen puff pastry; 6 leaves sprigs of thyme; 7 oz feta cheese

User Reviews

4.7

9 reviews

Excellent

Total Time
40 mins
Servings
4 servings
Calories
930 kcal
Course
Main Course
Cuisine
Vegetarian

Spiced Pumpkin and Feta Tarts

Omar Parker

Report

These Spiced Pumpkin Feta Tarts are a delicious vegetarian dish packed with flavor from harissa, pumpkin, yogurt, and feta cheese. Great appetizer or light meal.

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

HARISSA

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

SPICED PUMPKIN TART

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

Add to Shopping List

Instructions

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.
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.
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.
Reduce the oven to 190 celsius (375 Fahrenheit).
Cut the feta in half and cut one half into cubes and crumble the other half.
Add 1 tablespoon of the Harissa with the yoghurt, crumbled feta and egg and mix to combine.
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.
Bake for 15 to 20 minutes, until the pastry is golden.

Nutrition Information

Show Details

Calories 930kcal (47%) Carbohydrates 67g (22%) Protein 19g (38%) Fat 66g (102%) Saturated Fat 21g (105%) Cholesterol 86mg (29%) Sodium 1513mg (63%) Potassium 554mg (16%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 10019IU (200%) Vitamin C 14mg (16%) Calcium 316mg (32%) Iron 5mg (28%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 930 kcal

% Daily Value*

Calories	930kcal	47%
Carbohydrates	67g	22%
Protein	19g	38%
Fat	66g	102%
Saturated Fat	21g	105%
Cholesterol	86mg	29%
Sodium	1513mg	63%
Potassium	554mg	12%
Fiber	3g	12%
Sugar	7g	14%
Vitamin A	10019IU	200%
Vitamin C	14mg	16%
Calcium	316mg	32%
Iron	5mg	28%