These savoury tarts make a great starter for vegetarians.
Credit by: KingOfChef
Preheat oven to 200°C. Lightly grease sixteen 1 1/2 -tablespoon capacity, round based patty holes. Using a 6.5cm round cutter, cut 8 rounds from each pastry sheet. Press pastry rounds into patty holes. Prick bases 3 times with a fork. Bake for 12 minutes or until golden. Stand tart cases for 3 minutes in pans. Transfer to a wire rack to cool.
Heat oil in a large frying pan over medium-high heat. Add pumpkin. Cook, tossing, for 10 minutes or until just tender. Add sesame seeds and cook for 2 minutes or until seeds are light golden. Stir in sugar and vinegar. Cook for 3 minutes or until pumpkin begins to turn golden.
Cut haloumi into 1cm cubes and add to frying pan. Cook haloumi, tossing, for 2 to 3 minutes or until haloumi begins to brown. Spoon pumpkin mixture into tart cases. Serve.
You can bake the tart cases 1 day ahead. Allow to cool completely. Store in an airtight container.