Detailed step-by-step description of how to cook the dish "Pumpkin, rosemary & pine nut tarts". Try it by all means
- To make the pastry, sift flour, baking powder, coriander and cumin into a medium bowl. Use your fingertips to rub in the dairy spread until the mixture resembles fine breadcrumbs. Make a well in the centre. Whisk together the egg white and water. Add to the flour mixture and use a round-bladed knife in a cutting motion to mix together until mixture clings together. Press the mixture into a disc. Wrap in plastic wrap and place in the fridge for 20 minutes to chill.
- Meanwhile, preheat oven to 190°C. Steam pumpkin in a steamer basket over a saucepan of boiling water for 10 minutes or until tender (see microwave tip). Spread pine nuts over a baking tray and cook in preheated oven for 3-4 minutes or until toasted. Set aside to cool. Place half the pumpkin in a bowl and mash roughly with a fork. Add the milk, egg and egg whites and mix until well combined. Stir in pine nuts, remaining pumpkin, feta and rosemary until combined. Season with salt and pepper. Set aside.
- Brush 6 round 225ml-capacity (12.5cm top measurement, 8cm base measurement) individual pie tins with melted dairy spread to lightly grease. Cut pastry into 6 portions. Place 1 pastry portion between 2 sheets of non-stick baking paper and roll until large enough to line a pie tin. Line tin with pastry and trim any excess. Repeat with remaining pastry. Place tins on a baking tray. Cover pastry bases with non-stick baking paper and fill with rice, beans or pastry weights. Bake in oven for 10 minutes. Remove paper and rice, beans or weights.
- Spoon pumpkin mixture among pastry cases and bake in oven for 25 minutes or until set. Remove from oven.
- Place on serving plates and serve with mixed salad leaves, if desired.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set