Pumpkin and fresh cheese tarts

Name: Pumpkin and fresh cheese tarts
Yield: Serves 4
Ingredients: 1 tbsp oil; 250 g courgette, cut into 1cm dice; ½ recipe cream cheese pastry; fine salt; 2 tbsp caster sugar; 3 tbsp white wine vinegar; 1 recipe fresh cheese, crumbled; 20 g pumpkin seeds, toasted; micro herbs; salt; 400 g pumpkin or butternut squash, peeled and deseeded; 400 g pumpkin or butternut squash, peeled and deseeded; 1 tbsp sunflower oil; 2 tbsp maple syrup; 2 tsp good-quality olive oil; 1 tbsp pickle liquor or cider/white wine vinegar; 1 tbsp pickle liquor or cider/white wine vinegar; 1 tbsp pickle liquor or cider/white wine vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Changing Tides

By Roberta Hall McCarron

Published 2024

About

Texture is so important in a dish, and this has bags of it! Pumpkin and fresh cheese on a base of courgette marmalade make a delicious combo, and the extra crunch of toasted pumpkin seeds really elevates these little tarts.

Ingredients

Courgette Marmalade

250 g courgette, cut into 1cm dice
1 tbsp oil
3

Autumn
Pie
Vegetarian

Method

To make the courgette marmalade, put the courgette dice in a pot with the oil and sweat down over a medium heat for 10 minutes. Add the vinegar, sugar and a pinch of salt and continue cooking until all the liquid has evaporated. Set aside to cool.

Cut the cream cheese pastry into four equal pieces and roll to 5mm thick on a lightly floured worktop. Push a piece of pastry into each of yo