Individual caramelised pumpkin

Yummy Individual caramelised pumpkin, bacon and fetta tarts Recipe

Entertain your guests with these golden individual caramelised pumpkin, bacon and fetta tarts.
Individual caramelised pumpkin, bacon and fetta tarts
Prep Time : 0:30 | Cook Time : 0:35 | Total Time : 1:05 | Serving : 6 person.


  • 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


  • 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.

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