Pumpkin, rosemary & pine nut tarts

Detailed step-by-step description of how to cook the dish "Pumpkin, rosemary & pine nut tarts". Try it by all means

Recipe «Pumpkin, rosemary & pine nut tarts» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 700g jap pumpkin, peeled, cut into 1cm pieces, 2 tbsp pine nuts, 185ml reduced-fat milk or soy milk, 2 eggs, lightly whisked, 2 egg whites , 50g low-fat feta, cut into 1cm cubes, 2 tsp finely chopped fresh rosemary, Salt & freshly ground black pepper , Melted reduced-fat dairy spread, to grease, Mixed salad leaves, to serve, 225g plain flour, 1 tsp baking powder, 1 tsp ground coriander, 1/2 tsp ground cumin, 50g reduced-fat dairy spread, softened, 1 egg white, lightly whisked.

Ingredients:

• 700g jap pumpkin, peeled, cut into 1cm pieces 
• 2 tbsp pine nuts 
• 185ml reduced-fat milk or soy milk 
• 2 eggs, lightly whisked 
• 2 egg whites 
• 50g low-fat feta, cut into 1cm cubes 
• 2 tsp finely chopped fresh rosemary 
• Salt & freshly ground black pepper 
• Melted reduced-fat dairy spread, to grease 
• Mixed salad leaves, to serve 
• 225g plain flour 
• 1 tsp baking powder 
• 1 tsp ground coriander 
• 1/2 tsp ground cumin 
• 50g reduced-fat dairy spread, softened 
• 1 egg white, lightly whisked 
• 1 1/2 tbsp cold water 

Instructions

1. 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.
2. 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.
3. 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.
4. Spoon pumpkin mixture among pastry cases and bake in oven for 25 minutes or until set. Remove from oven.
5. Place on serving plates and serve with mixed salad leaves, if desired.