Pumpkin feta & rocket tart
1 pumpkin (600g) cut into cubes
2 tablespoons olive oil
1 pack of puff pastry (320g)
200g cream cheese
4 sage leaves
Zest and juice of 1/2 lemon
pinch of black pepper
10g flaked almonds
40g feta cheese
Preheat the oven to 200C, place the cut pumpkin on a tray, drizzle with oil and season and roast for 30-35 minutes until cooked.
For the puff pastry, place a large rectangle of baking parchment on a baking tray. Roll out the puff pastry block to roughly 30cm x 20cm and score a 1cm border with the tip of a knife and prick the inside part all over with a fork. Bake in a preheated oven at 180C for 15 mins or until evenly risen and a light golden brown colour.
For the filling, mix the cream cheese, lemon zest and juice, pinch of black pepper and the chopped sage leaves.
Gently press the centre of the cooked pastry case down with the back of a spoon and spread the filling on top. Sprinkle on the roast pumpkin and return to the oven for a further 5 minutes.
Once all is warm, crumble some feta cheese on top and garnish with rocket and flaked almonds!