Pumpkin & Walnut Tart
SERVES 4 PREP 10 minutes
COOK 35 minutes COST $2.65 a serve
2 sheets frozen shortcrust pastry, thawed 2 cups cooked chopped pumpkin
½ cup walnuts, chopped
200g sour cream
2 teaspoons thyme leaves
80g baby rocket leaves
1 teaspoon vegetable or olive oil 2 tablespoons lemon juice
1 Preheat oven 200ºC/180ºC fan-forced. Line an oven tray with baking paper.
2 Join the 2 sheets of pastry to form one large piece. Place on prepared tray. Score a 1cm-wide border. Bake for 20 minutes or until golden.
3 Scatter over pumpkin and walnuts, then spoon over sour cream. Bake for a further 15 minutes or until golden.
4 Serve tart topped with thyme leaves, rocket, oil and juice.