food

Pumpkin Feta Sage Puff Pastry Sheet Tray

Anything that contains pumpkin automatically becomes autumn approved right? Our simple pumpkin feta sage puff pastry recipe is a perfect and quick dish for those long winter days. Packed with flavours anyone of any age will enjoy, and yes, that includes the kids.

food

Pumpkin Feta Sage Puff Pastry Sheet Tray

Anything that contains pumpkin automatically becomes autumn approved right? Our simple pumpkin feta sage puff pastry recipe is a perfect and quick dish for those long winter days. Packed with flavours anyone of any age will enjoy, and yes, that includes the kids.

Ingredients

  • 1kg pumpkin/squash 4 tbsp olive oil
  • 3 red onions, finely sliced
  • 1 tsp sugar
  • 1 tbsp sherry vinegar
  • 2 packets of all-butter ready rolled puff pastry
  • 150g feta, crumbled
  • 50g pine nuts (optional)
  • For the sage & pumpkin seed pesto:
  • 50g pumpkin seeds
  • 15g sage, leaves only
  • 30g basil, leaves only
  • 1 lemon, zest and juice
  • 150ml good-quality olive oil

Steps

  1. Preheat oven to 190*C.
  2. Toss the pumpkin in 2 tablespoons of olive oil, season well with salt and pepper and roast for 30-35 minutes on the middle shelf of your oven until tender and beginning to brown.
  3. Meanwhile, add the remaining olive oil to a frying pan, add the sugar and a large pinch of salt and over a very low heat, sweat and continue to cook the red onions until deeply caramelised - this should take about the same amount of time as it takes for the pumpkin to cook. When the onions are sticky and sweet, add the sherry vinegar, cook for 30 seconds, then taste. They should be sweet, sharp and moreish. Set aside.
  4. Roll the puff pastry out on your rectangular baking trays/tins, either trimming off the excess from the edges with a sharp knife, or folding down the excess to make a double layer of pastry around the rim. Score a large rectangle on the base of the pastry - this will help give you a definitive edge and for you to be able to smooth down the puffed-up blind baked pastry later.
  5. Bake the pastry blind on the top shelf of the oven for 7-8 minutes until lightly golden. Once you’ve taken them out, use the back of a spoon to push down the inner rectangle of pastry that should have puffed up - this will be where you lay your filling.
  6. Assemble your tarts, starting with the caramelised onions, followed by the pumpkin, then crumbled feta and pine nuts. Pop them back in the oven for a further 8-10 minutes until the pastry is deeply golden and the filling has begun to get some colour.
  7. While your pastry is cooking, add all of the pesto ingredients to a food processor, season well with salt and pepper. Sage can be quite bitter, so balance this with the lemon juice, salt and even a touch of sugar if necessary.
  8. Drizzle the pesto over the tarts to serve.