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
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2 teaspoons olive oil
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3 bacon rashers, rind removed, cut into 1cm-wide strips
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700g pumpkin, peeled, cut into 1cm pieces
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1 red onion, thinly sliced
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2 garlic cloves, crushed
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2 tablespoons brown sugar
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1 tablespoon balsamic vinegar
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12 sheets filo pastry
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Olive oil spray
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2 Coles Brand Australian free range eggs, lightly whisked
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100g South Cape Tasmanian fetta
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1/4 cup (25g) chopped walnuts, toasted
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Basil leaves, to serve
Method
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Step 1
Preheat oven to 200C. Line a baking tray with baking paper.
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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.
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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.
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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.
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Step 5
Sprinkle tarts with remaining fetta, walnuts and basil leaves.