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  • 1kg Japanese pumpkin

  • 2 sheets puff pastry

  • 1tsp crushed garlic

  • 1 cup grated mozzarella

  • ½ cup grated parmesan

  • 1 egg

  • Splash of extra virgin olive oil

  • Salt and pepper


  • 1.

    Peel and chop the pumpkin into 2cm slices, place in a roasting tray with a good coating of light olive oil and bake at 200C for 15-20 minutes.

  • 2.

    Line a flan tin with 1 sheet of puff pastry, prick the bottom thoroughly with a fork and blind bake at 200C for 3-5 minutes.

  • 3.

    Arrange the roasted pumpkin on top and sprinkle with mozzarella and parmesan. Place the pastry lid on top (sealing the edges with egg wash) and crimp together, bake at 220C for 15-20 minutes or until golden.


For more information and recipes from this series, click on the following link

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