Roast Pumpkin & Olive Free-Form Tarts

10 Ingredients

Number of servings

4

120milliliter Monini Classico Extra Virgin Olive Oil (to serve)
350grams kent pumpkin, peeled, deseeded and cut into 3cm pieces
1 cup plain flour
1 pinch salt
2tablespoons water
16 sicilian olives, pitted
1 pinch pepper
60grams feta, crumbled
2teaspoons sage, chopped
10 leaves sage, chopped (to serve)

Nutrition per serving

21% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 6

Preheat oven to 220°C/200°C fan-forced.

Step 2 of 6

Place pumpkin on a lined baking tray. Drizzle with 1 tbs Monini Classico Extra Virgin Olive Oil and bake for 25 minutes or until golden. Set aside to cool.

Step 3 of 6

Meanwhile, place flour and salt in a large bowl. Add 1⁄4 cup Monini Classico Italian Extra Virgin Olive Oil and combine with a fork. Add 2 tbs ice-cold water and combine first with a fork and then with your hands to form a smooth dough. Wrap in baking paper and rest for 15 minutes in the fridge.

Step 4 of 6

Divide into 4 portions. Roll out each portion on a lightly floured surface to roughly 15cm in diameter. Place pastry on a large baking paper-lined baking tray.

Step 5 of 6

Place one-quarter of the pumpkin in centre of each pastry round. Top each with 4 pitted olives and season with pepper. Fold pastry edge over filling and roughly pleat. Brush pastry with 1 tbs Monini Classico Italian Extra Virgin Olive Oil.

Step 6 of 6

Bake for 35 minutes. Add feta and 2 tsp chopped sage to tarts halfway through cooking, or until pastry is golden. Scatter tarts with 10 sage leaves and serve drizzled with 2 tbs Monini Classico Italian Extra Virgin Olive Oil.