Pumpkin & Dukkah Tartlets with Pendleton Extra Virgin Olive Oil

 

Ingredients:

• 500g pumpkin chopped into 1.5cm cubes (medium thickness)
• 500g ricotta cheese
• 250g feta cheese, crumbled
• 2 cloves garlic, minced
• 3 sheets puff pastry, thawed
• 4 tablespoons Pendleton Olive Estate White Truffle Olive Oil
• 1/4 cup Pendleton Olive Estate Pistachio Dukkah
• 1 egg, beaten Pendleton Olive Estate Mild Extra Virgin Olive Oil
• Salt & Pepper
• Garnish: freshly chopped parsley Baby rocket leaves Balsamic glaze

Method:

1. Preheat oven to 180 degrees fan.
2. Line a baking tray with parchment paper and add the pumpkin pieces and garlic on the tray.
3. Drizzle with 4-5 tablespoons of the Pendleton Mild Olive Olive Oil  sprinkle with the Dukkah and season with salt and pepper. Using your hands, mix the pumpkin pieces until evenly coated.
4. Place in the oven and cook for 15 minutes until tender then set aside. Add the ricotta and 200g of the feta cheese into a mixing bowl along with the White Truffle Infused Olive Oil and mix all ingredients together until well combined.
5. Taste and season with salt and pepper if needed. *Tip: If your ricotta cheese has a dry consistency, loosen the cheese by adding in 4-5 tablespoons of milk.
6. Cut your pasty sheets into 4 equal squares then place on a baking tray lined with parchment paper. Lightly score a 1cm boarder around the square and place into the oven.
7. Cook for 8-10 minutes until puffed then remove from the oven. Using a pasty brush, brush egg wash over the pasty squares including their borders. Place a heaped tablespoon of the cheese mixture onto the inner square, pressing down the puff of the pastry gently whilst positioning mixture onto the square.
8. Scatter with pumpkin and return to the oven to cook until the pasty is golden (approximately 15 minutes) Remove once baked and garnish with remaining feta, parsley, baby rocket and a drizzle of balsamic glaze