Pumpkin tarts | Gourmet Traveller

Ingredients

• 1.4 kg butternut pumpkin, seeds removed, cut into 2cm pieces
• 2 tsp olive oil
• 2 eggs
• 25 gm (1/3 cup) finely grated parmesan, plus extra to serve
• 2 tsp ground cumin
• 1 tsp ground coriander
• ¼ tsp ground nutmeg
• To serve: bitter green salad
• Shortcrust pastry
• 450 gm (3 cups) plain flour
• 100 gm butter, coarsely chopped
• 120 gm lard