Tuesday, 6 December 2016

Recipe: Roast Pumpkin Tarts

By Chris R.

-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.

No comments:

Post a Comment