Di’s Pumpkin and goat’s cheese tartlets with lemon and rosemary
Little tarts and pies make great finger food for parties and large gatherings. These tartlets are just a little bit different. Who would have thought lemon and rosemary would go so well with pumpkin? And hard goat’s cheese goes with just about everything! These are delicious and can be eaten warm or cold.
Makes 12 small tarts
- 2 frozen shortcrust pastry sheets, thawed
- 1 tblsp olive oil
- 400g pumpkin (butternut and Kent work well), peeled, cut into very small cubes
- 1 red onion, thinly sliced
- Grated rind of 1 lemon
- 2 tblsps fresh rosemary, chopped
- 2 eggs, lightly beaten
- 150ml reduced fat thickened cream
- 60 grams hard goat’s cheese, cut into very small cubes (or coarsely grated)
- Salt and freshly ground black pepper
- Preheat oven to 200°C (fan-forced). Place prepared pumpkin, olive oil, lemon rind and 1 tblsp of rosemary in a medium bowl. Season with a little salt and pepper and toss to combine. Spread in one layer on a tray lined with baking paper. Arrange the sliced onion alongside the pumpkin and drizzle with a little more oil if needed. Bake for about 15 minutes until pumpkin is tender and onion is soft but not browned. Set aside to cool.
- Roll out pastry sheets between 2 sheets of baking paper until very thin. Use a 10cm cutter to cut 6 rounds from each sheet and line a greased 12-hole medium muffin tin or cup cake tray. Prick bottom of pastry cases with a fork and bake for 10 minutes until the edges are just turning golden. Allow to cool for a few minutes before filling.
- Reduce oven to 180°C. Place the cooked onion on the bottom of the pastry cases, add the pumpkin, then the goat’s cheese. Whisk the eggs and cream together, season with salt and pepper and pour to fill the cases, using a small jug. Sprinkle the remaining chopped rosemary on top.
- Bake for 20 minutes until pastry is golden and filling is set. Serve warm or at room temperature.