Pumpkin, Chorizo & Goat Cheese Tarts

Prep Time 15 mins Ingredients 1 kg pumpkin, peeled, seeded, cut into 2 cm pieces 2 tablespoon vegetable or olive oil, plus 2 teaspoons extra 1 teaspoon dried rosemary leaves 1 medium red onion, finely chopped 2 x 125 g chorizo sausages, finely chopped 1 1/2 tablespoon balsamic vinegar 48 bought small pastry canape tart cases 120 g goat cheese, crumbled Preparation 1 Preheat oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Place pumpkin in a single layer on prepared tray. Drizzle with oil, sprinkle with rosemary and season with salt and pepper. Bake for 30 minutes or until golden. 2 Meanwhile, heat extra oil in a large frying pan over moderate heat. Add onion; cook and stir for 3 minutes. Add chorizo; cook and stir for 6-7 minutes or until chorizo is crisp. Add vinegar; stir to combine. Remove from heat. 3 Place pumpkin and chorizo in a large bowl. Using a fork, mash pumpkin coarsely and combine. 4 To serve, divide pumpkin and chorizo mixture among pastry cases; top with goat cheese. Notes From the Author Budget tip: Use fetta or cream cheese instead of goat cheese. Makes 48