Italian antipasto tartlets

Super-easy to make, these tartlets are a flavour bomb! Great to serve at your next get-together with family and friends.

Image available to feature in your cookbook on the Premium and Community package.

PREP 15 MINS COOK 30 MINS SERVES 4-6

INGREDIENTS
500g (3 sheets) frozen puff pastry
2 garlic cloves
1 tablespoon fresh oregano leaves
2 teaspoons sea salt
1 tablespoon lemon rind, finely grated
1 tablespoon orange rind, finely grated
60mls extra virgin olive oil
nutmeg, finely grated
500g pumpkin, finely sliced 1-2mm thick
2 tablespoons hazelnuts, coarsely chopped
200g gorgonzola cheese.

METHOD
Preheat the oven to 200°C.

Combine garlic, half the oregano and rinds in a mortar with salt, using a pestle, and pound to a coarse paste. Add olive oil. Mix to combine. Season with freshly ground black pepper and nutmeg.

Place pumpkin in a bowl. Drizzle with oil mixture and toss to combine.

Place baking paper onto 2 baking trays. Add 3 frozen sheets of puff pastry onto a lightly floured surface. As soon as the sheets start to defrost (around 2-5 minutes), using a sharp knife, make 12 rectangles measuring around 5x10cm.

Brush pastry rectangles lightly with oil mixture and scatter with pumpkin and hazelnuts.

Bake for 15-20 minutes or until golden and pumpkin is cooked. Straight out of the oven, while still hot, crumble gorgonzola over the tartlets and remaining oregano.

Serve immediately.