PUMPKIN & HALOUMI TARTS
Even hardcore carnivores will devour these savoury sensations
SERVES 4 Preheat oven to moderate, 180°C. Use 1 frozen butter puff pastry sheet, thawed and cut into 4 equal-sized squares to line four individual 12cm pie tins. Fork pastry at the bottom, then line each pie case with baking paper and cover with baking beads or rice. Bake blind for 8-10 mins, remove beads and paper and bake again for 2-4 mins, or until pastry is dry to the touch. Remove from oven and set aside to cool. Heat 3 tbsp extra-virgin olive oil in a heavy-based saucepan over a mediumlow heat. Add 300g diced Kent pumpkin or butternut squash flesh, 1 diced onion, ½ tsp ras el hanout spice mix and 50g salted butter, cover with lid and cook for 15 mins, then remove lid and cook for a further 10 mins until pumpkin is soft. Tip cooked pumpkin mixture into a food processor, add 2 free-range eggs, 100ml cream and 2 tbsp full-fat milk powder, if using, and blitz until smooth. Press mixture through a sieve to remove any lumps, then spoon it evenly into 4 tart cases. Divide 80g haloumi, finely diced chunks between the tarts, return to oven and bake for a further 18-20 mins until the filling is set and top is golden.