Sesame, pumpkin and haloumi tarts

These savoury tarts make a great starter for vegetarians.

Recipe «Sesame, pumpkin and haloumi tarts» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 2 sheets frozen ready-rolled shortcrust pastry, partially thawed, 1/4 cup olive oil, 500g butternut pumpkin, peeled, deseeded, cut into 1cm pieces, 3 tsp sesame seeds, 1 tbsp brown sugar , 2 tsp balsamic vinegar, 180g haloumi, drained .

Ingredients:

• 2 sheets frozen ready-rolled shortcrust pastry, partially thawed 
• 1/4 cup olive oil 
• 500g butternut pumpkin, peeled, deseeded, cut into 1cm pieces 
• 3 tsp sesame seeds 
• 1 tbsp brown sugar 
• 2 tsp balsamic vinegar 
• 180g haloumi, drained 

Instructions

1. Preheat oven to 200°C. Lightly grease sixteen 1 1/2 -tablespoon capacity, round based patty holes. Using a 6.5cm round cutter, cut 8 rounds from each pastry sheet. Press pastry rounds into patty holes. Prick bases 3 times with a fork. Bake for 12 minutes or until golden. Stand tart cases for 3 minutes in pans. Transfer to a wire rack to cool.
2. Heat oil in a large frying pan over medium-high heat. Add pumpkin. Cook, tossing, for 10 minutes or until just tender. Add sesame seeds and cook for 2 minutes or until seeds are light golden. Stir in sugar and vinegar. Cook for 3 minutes or until pumpkin begins to turn golden.
3. Cut haloumi into 1cm cubes and add to frying pan. Cook haloumi, tossing, for 2 to 3 minutes or until haloumi begins to brown. Spoon pumpkin mixture into tart cases. Serve.