Spiced pumpkin and feta puff pastry tarts

The salty feta is tempered with creamy fromage frais and is balanced by the honey-sweet pumpkin, while the spicy harissa paste – a hot North African chilli sauce – adds a touch of fire to these crisp tarts.

SERVES 4

PREPARATION TIME: 20 MINUTES

COOKING TIME: 40–45 MINUTES

400g (14oz) pumpkin (squash), sliced

1 tablespoon olive oil

100g (3½oz) feta cheese

1 tablespoon harissa

1 egg, beaten

2 tablespoons fromage frais or cottage cheese

a little plain (all-purpose) flour, for dusting

375g (13oz) all-butter puff pastry

4 thyme sprigs, leaves stripped

Preheat the oven to 200°C (400°F/Gas 6). Toss the pumpkin with the olive oil, season with salt and pepper and spread out in a roasting tin. Cook for about 25 minutes until tender. Set aside to cool a little. Reduce the oven temperature to 190°C (375°F/Gas 5).

Cut half the feta into small cubes and crumble the rest. Beat the harissa, egg, fromage frais or cottage cheese and crumbled feta together in a bowl and season with pepper and just a little salt (the cheese is already salty).

Lightly flour a work surface and roll out the pastry until it’s about 20 x 30cm (8 x 12in). Trim with a sharp knife so the sides are straight, and cut into 12 equal-sized rectangles. Spread out on a baking tray. Spoon a little of the harissa mixture on the centre of each piece of pastry and top with the pumpkin slices and feta cubes. Sprinkle with the thyme and bake for 15–20 minutes until puffed and golden. Serve warm, or cool the tarts on a wire rack.