Serves – 6 as an entrée (large individual tarts) or 20 as a canape (mini tarts)
Preparation time – 45 minutes
1 Kent pumpkin
¼ cup extra virgin olive oil
½ teaspoon salt
¼ teaspoon white pepper
1 tablespoon rosemary
½ teaspoon thyme
½ teaspoon coriander powder
Cloves, ground (tiny pinch)
1 clove garlic
Selection of tart shells – either 6 large individual tarts for an entrée or 20 mini individual tarts for canapes (see note below)
Toasted and roughly chopped pistachios, fresh herbs or edible flowers for garnish (optional)
Chop your pumpkin in half and scoop out the seeds. Place cut side up on an oven tray.
Make a marinade in a food processor or blender using the olive oil, salt, pepper, rosemary, thyme, garlic, coriander powder and tiny pinch of ground cloves.
Generously rub into the pumpkin and bake at 180C until soft.
Scoop out the soft flesh into the food processor and pulse to a smooth mix. Taste and adjust seasoning.
Fill tart cases and top with the optional pistachios and your selection of fresh herbs and edible flowers.
NOTE: Gluten-free tart shells are available in the Adelaide Central Market.
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