This recipe was supplied by Pip Price from ‘tasty’ – dinner parties by Pip
- 1 pumpkin
- 3 red peppers or 1 large bottle of marinated peppers
- 200g good quality goats fetta
- 100b homemade tomato sauce or good quality bottled sauce
- 2-3 sprigs rosemary
- 2 pkts Pampas shortcrust pastry or 250g homemade shortcrust
- sea salt & cracked pepper
Spray small tartlet trays well, then fill with pastry rounds and leave in freezer until ready to use.
Cut Pumpkin into chunks, sprinkle with olive oil, salt and pepper and roast in oven on 200 degrees for 10 – 12 minutes. Leave to cool.
Slice pre-cooked and skinned red pepper into 3-4cm lengths, less than 1cm wide.
Cut pumpkin chunks into half the size of your tartlet case across.
Pull tartlet trays out of freezer. Firstly add one teaspoon of tomato sauce to each tartlet case, then the pumpkin, then wrap a length of red pepper around the pumpkin piece, then sprinkle a couple of chunks of fetta on top, a small amount of finely chopped rosemary, lastly some salt and pepper.
Cook of in 180 degree oven for 12 – 15minutes or until pastry is golden on the bottom of the tartlet cases.
Makes 50 small tartlets