SAVOURY PUMPKIN TARTLETS

Ingredients

• 1 1/2 tsp extra-virgin olive oil
• 1/2 cup diced red bell pepper
• 1/4 cup diced shallots
• 2 cloves garlic, finely chopped
• 1 tbsp white balsamic vinegar
• 1 cup canned pure pumpkin
• 1/4 cup chopped toasted pecans
• 1/4 cup freshly grated Parmesan cheese
• 2 tbsp cream cheese, softened
• 1 1/2 tsp chopped fresh basil or 1/2 tsp dried basil, crumbled
• 1 1/2 tsp chopped fresh rosemary or 1/2 tsp dried rosemary, crumbled
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 24 baked Vol-au-Vent Shells
• Shaved Parmesan cheese, optional*
• Thin slices sun-dried tomatoes*

Directions

1. To prepare filling, heat oil in a small non-stick frypan over medium-low heat. Add red pepper, shallots and garlic; sauté for 2 minutes. Add vinegar and cook, stirring, until vinegar is almost evaporated. Remove from heat and transfer red pepper mixture to a heatproof bowl; cool completely, stirring occasionally.
2. Add pumpkin, pecans, grated Parmesan cheese, cream cheese, basil, rosemary, salt and pepper; stir until blended. Filling may be prepared to this point and refrigerated for up to 24 hours or frozen for up to 1 month. Thaw in refrigerator. Stir before using.
3. Pipe or spoon filling into shells. Top each with shaved Parmesan cheese and a tomato slice. Serve immediately or cover and refrigerate for up to 2 hours.

Ingredients

• 1 pkg (397 g) frozen puff pastry, thawed
• All-purpose flour (for dusting surface)*
• 1 large egg
• 1 tsp water

Yield: Makes 24.

Directions

1. Divide pastry in half. On a lightly floured surface, roll out half of pastry 1/8 inch thick. Using a floured 2 inch round cookie cutter, cut dough into 24 rounds. Transfer rounds to a lightly greased large rimmed baking sheet; set aside.
2. On a lightly floured surface, roll out remaining half of pastry 1/8 inch thick. Using a floured 2 inch round cookie cutter, cut dough into 24 rounds. Using a floured 1 1/4 inch round cookie cutter, cut out centres from these 24 rounds; reserve centres for another use.
3. Whisk together egg and water until blended. Brush rounds in pan with egg mixture. Top each of these rounds with a cut round. Cover and freeze for 1 hour. This helps the puff pastry rise when baking.
4. Meanwhile, preheat oven to 425°F.
5. Remove pan from freezer and uncover.
6. Bake until pastry is light golden and puffed, about 12 minutes. Remove shells from pan and cool completely on a rack. Shells may be frozen for up to 1 month. If freezing, layer shells with parchment paper in an airtight container. Thaw before using.