PUMPKIN, BACON & FETTA TARTS

SERVES 4 PREP 10 MINS COOK 20 MINS PER SERVE 2685kj COST $$$$$

500g pumpkin, peeled, cut into 2cm pieces 3 bacon rashers, rind removed, coarsely chopped 2 sheets frozen reduced-fat shortcrust pastry, thawed ¹ / ³ cup basil pesto 100g South Cape Tasmanian Reduced-fat Fetta, crumbled 1 cup frozen baby peas ½ cup freshly grated parmesan lemon wedges, mixed salad leaves, to serve

Preheat oven to very hot, 220°C. Grease and line two oven trays with baking paper. Place pumpkin in a microwave-safe bowl and cover. Microwave on High (100%) 5 mins until tender. Set aside 1 min. Drain any excess liquid.

2 Meanwhile, in a medium frying pan, cook bacon over moderate heat 5 mins until browned. Cut each pastry sheet in half (rectangles). Using a small sharp knife, score a 1cm border on each rectangle (don’t cut all the way through). Press edges with a fork to mark. Arrange on prepared trays. Spread pesto over pastry bases.

3 Top pastry with pumpkin, bacon, fetta, peas and parmesan. Bake 15 mins until golden. Serve tarts with lemon wedges and mixed salad leaves.