Ingredients
-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
Method
-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.
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