Roast Pumpkin Tart - Carem Pastry

Ingredients

• 1 (375g packet) Carême All Butter Puff Pastry, defrosted
• 700g Pumpkin, skin removed and cut into 5cm chunks
• 3 tablespoons olive oil
• 1 teaspoon paprika (spicy or sweet)
• 2 teaspoon sea salt
• 1/3 cup pumpkin seeds
• 100ml soured cream
• 100g Persian feta
• 1 clove garlic
• 1 teaspoon sea salt
• 1 tablespoon olive oil
• 1 red chili sliced (optional)
• 1/3 cup chopped flat leaf parsley
• Preheat oven to 180c fan-forced (200c non-fan). Dust work surface and pastry with flour and roll pastry sheet an extra 3cm all round.
• Fold pasty sheet in half, then unfold and cut down centre line, cut each piece into three equal rectangles, so you end up with six pieces.
• Place on a baking tray lined with baking paper and pop in the fridge while you prepare the pumpkin.
• Toss the pumpkin in one tablespoon of olive oil, paprika and one teaspoon of sea salt, roast at 180c fan-forced (200c non-fan) for 15 minutes.
• Allow pumpkin to cool before assembling the tarts. Increase oven to 200c fan-forced (220c non-fan).
• Spread each tart with the soured cream, top with the roasted pumpkin. Toss the pumpkin seeds in a little olive oil and sea salt and sprinkle over the tarts.
• Bake for 10 minutes then reduce oven to 180c fan-forced (200c non-fan) for 20 minutes or until pastry is golden brown.
• Whilst the tarts are baking crush the clove of garlic with remaining teaspoon of sea salt and mix with remaining olive oil (around 1.5 tablespoons).
• Remove tarts from the oven and brush with the garlic olive oil mix, top with Persian feta, chili and parsley.