Roast pumpkin, fig and goats cheese tarts

Makes 12
900g diced raw pumpkin
4 sage leaves chopped
1 tbsp honey
2 medium onions sliced
1 sheet roll out puff pastry
300g goats cheese
3 fresh figs
Flaked almonds
Peel and dice the pumpkin and scatter them on a baking tray, drizzle with rapeseed oil, honey,
sage and season.
Roast these at 200C/180C fan/ Gas 6/ 400F for 15 minutes or until soft.
Remove and cool.
In a separate pan, cook the onions over a medium head until they begin to caramelise, season and
set aside.
Taking a sheet of rolled puff pastry, on a floured work surface cut it into 12 squares (3 x 4).
carefully press each square into the base of a cupcake tin.
Now we can layer up the tart, place one spoon of caramelised onions into the base, top with roast
pumpkin, crumble on some goats cheese and top with a slice of fresh fig.
Egg wash and sprinkle on some flaked almonds for texture.
Bake in a preheated oven set at 200C/180C fan/ Gas 6/ 400F for 20 minutes or until the pastry is
golden brown.
Remove and allow to rest for 5 minute before removing from the tin.

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