Entertain your guests with these golden individual caramelised pumpkin, bacon and fetta tarts.

Prep Time : 0:30 | Cook Time : 0:35 | Total Time : 1:05 | Serving : 6 person.

Ingredients

• 2 teaspoons olive oil

• 3 bacon rashers, rind removed, cut into 1cm-wide strips

• 700g pumpkin, peeled, cut into 1cm pieces

• 1 red onion, thinly sliced

• 2 garlic cloves, crushed

• 2 tablespoons brown sugar

• 1 tablespoon balsamic vinegar

• 12 sheets filo pastry

• Olive oil spray

• 2 Coles Brand Australian free range eggs, lightly whisked

• 100g South Cape Tasmanian fetta

• 1/4 cup (25g) chopped walnuts, toasted

• Basil leaves, to serve

Method

• Step 1

  Preheat oven to 200C. Line a baking tray with baking paper.

• Step 2

  Heat oil in a frying pan over medium-high heat. Cook bacon, stirring, for 3 mins or until crisp. Transfer to a bowl. Cook pumpkin, onion and garlic, stirring, for 3 mins or until onion softens. Add sugar and vinegar. Cook, stirring, for 1 min to coat. Season. Set aside for 10 mins to cool.

• Step 3

  Place 1 filo sheet on a clean work surface. Spray with oil. Repeat with remaining filo sheets to make a stack. Cut into 6 even rectangles. Fold over the edges of each rectangle to create a crust. Place on the lined tray.

• Step 4

  Brush filo all over with the egg. Crumble over half the fetta. Top with pumpkin mixture and bacon. Bake for 20-25 mins or until golden.

• Step 5

  Sprinkle tarts with remaining fetta, walnuts and basil leaves.