These Spiced Pumpkin Feta Tarts are a delicious vegetarian dish packed with flavor from harissa, pumpkin, yogurt, and feta cheese. Great appetizer or light meal.
I spotted these delicious Pumpkin and Feta tarts in Delicious magazine a few months ago, when they had a feature on the lovely and talented Alice Hart which coincided with the release of her new cookbook.
The feature in Delicious showcased a number of incredible vegetarian recipes, but it was the Spiced Pumpkin and Feta Tarts that caught my eye.
The recipe calls for the use of Harissa, which I couldn’t find at the few local stores I looked in, so I decided to make my own.
I was serving this to friends, who aren’t fans of super hot food, so I decided to substitute some of the chili for roasted red peppers.
This worked out really well as the roasted peppers gave a lovely depth of flavor to the Harissa, so I’ve included the recipe below. But by all means, feel free to use a store bought Harissa paste (like this one).
These little tarts were so delicious I will definitely be making them again.
They were full of flavor, with a little hint of chili, and went perfectly with the salad I chose to pair the tarts with – making them a wonderful light dinner.
If you love these pumpkin and feta tarts, here are a few more recipes you might like:
Spiced Pumpkin and Feta Tarts
- To make the Harissa, preheat the oven to 200 degrees Celsius (390 Fahrenheit) and place the capsicum on a tray lined with baking paper and roast until the skin is black, about 20 to 25 minutes. Remove from the oven and place in a plastic bag, seal and allow to cool. Once cooled you should be able to easily remove the skin. Discard the stalk and seeds.
- Toast the cumin and coriander seeds in a frying pan over a medium heat until fragrant. Set aside to cool. Once cooled add to a food processor fitted with a steel blade and process until a powder forms. Add the remaining ingredients and process until you have a smooth paste. Set aside while you make the tarts.
- To make the tarts, preheat the oven to 200 celsius (390 Fahrenheit). Place the pumpkin slices in a bowl and add the olive oil and season with salt and pepper. Toss to combine and then place in a single layer on a baking tray lined with non stick paper. Bake for 20 to 25 minutes or until tender.
- Reduce the oven to 190 celsius (375 Fahrenheit).
- Cut the feta in half and cut one half into cubes and crumble the other half.
- Add 1 tablespoon of the Harissa with the yoghurt, crumbled feta and egg and mix to combine.
- Cut the puff pastry sheets into 4 squares and spread each square with the Harissa mixture leaving a border at the edge. Top with slices of roasted pumpkin, and feta cubes before sprinkling with Thyme leaves.
- Bake for 15 to 20 minutes, until the pastry is golden.