PUMPKIN, MAPLE & SEA SALT TART

SERVES 6 PREP & COOK 1 HOUR

1 small Japanese pumpkin, thinly and evenly sliced 160ml maple syrup 1 tbsp salt flakes 2-3 sheets frozen puff pastry, thawed 4 tbsp Greek yoghurt ½ tsp lemon juice ¼ cup unsalted pistachio nuts, toasted 1 tbsp honey

1 Preheat oven to 180°C. 2 Place pumpkin slices on a baking tray, brush with 1/ of 3 the maple syrup and season with salt flakes. Bake for 35 mins, turning slices halfway.

3 Line 6 round greased tart tins with a layer of puff pastry. Press pastry into sides of tin with the back of a fork.

4 Prick pastry base with a fork and add a layer of pumpkin. Brush with

1/ of the maple syrup and 3 bake for 18-20 mins.

5 Combine yoghurt and lemon juice in a bowl.

6 In a small blender, blitz pistachios until coarse. Add honey and pulse again to combine the mixture.

7 Remove tarts from tins. Brush with maple syrup, top with a tbsp sour yoghurt and a sprinkling of pistachio crumb to serve.