-4 sheets of puff pastry (vegan)
-1 small kent pumpkin
-2 tblspn of vegetable oil
-1 cup of vegan ricotta cheese
-1 cup of shredded cheddar Biocheese
-¼ cup of chopped parsley
-Salt and pepper to taste
-Cut small rounds from the puff pastry and blind bake in a cup cake tin. Cook until lightly browned and slightly puffy.
-Cut pumpkin into pieces and coat in oil. Bake on a tray at a low temperature for two hours or until soft.
-Remove skin from the pumpkin, mash and add all other ingredients aside from half the Biocheese. Mix well.
-Place some filling into each tart case and sprinkle with reserved Biocheese.
-Bake for 20 minutes or until topping lightly browns.
Can be enjoyed hot or cold.