Ingredients
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400g Butternut pumpkin, peeled, deseeded, cut into 1.5cm pieces
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1 tablespoon olive oil
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1 tablespoon chopped fresh rosemary
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2 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
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60g (1/4 cup) black olive tapenade
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100g feta, crumbled
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125g (1/2 cup) fresh ricotta, crumbled
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40g (1/2 cup) finely grated parmesan
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30g baby rocket leaves
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8 baby roma tomatoes, thinly sliced
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1/2 small red onion, thinly sliced
Method
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1Preheat oven to 200°C. Line 3 large baking trays with non-stick baking paper. Combine the pumpkin, oil and rosemary in a bowl. Season with salt and pepper. Place on 1 lined tray. Bake for 15 minutes or until golden.
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2Meanwhile, place pastry on remaining lined trays. Use a fork to prick all over. Bake for 10 minutes or until golden. Press with a clean folded tea towel to flatten.
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3Spread the tapenade over the pastry. Top with the pumpkin mixture, feta, ricotta and parmesan. Bake in oven for 5-7 minutes. Cut into squares. Top with rocket, tomato and onion to serve.
Source: taste.com.au
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