Sesame, pumpkin and haloumi tarts

sesame-pumpkin-haloumi-tarts
  • Serving: 16
  • Prep time: 20 m
  • Cook time: 30 m
  • Ready in: 50 m
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These savoury tarts make a great starter for vegetarians.

Credit by: KingOfChef

Ingredients

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Step by step method

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

Tips & variations

  • You can bake the tart cases 1 day ahead. Allow to cool completely. Store in an airtight container.

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