Topped with fetta, pumpkin and smoky baba ganoush, these delicious spiced pork and chickpea tarts make a quick and easy meal.
Serves44
Cook time25 mins25 minutes
Prep time5 mins5 minutes
Ingredients
500g Coles Kitchen Australian Diced Butternut Pumpkin
1 red onion, finely chopped
500g Coles Australian Pork Mince
400g can chickpeas, rinsed, drained
120g pkt Coles Australian Baby Spinach
1 tbs Moroccan or harissa seasoning
2 sheets Coles Frozen Puff Pastry, just thawed, halved crossways
150g tub Coles Smokey Baba Ganoush dip
100g fetta, crumbled
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 220°C. Line 2 baking trays with baking paper. Cook pumpkin in a steamer over a saucepan of boiling water for 5 mins or until just tender.
Step 2
Meanwhile, spray a large frying pan with olive oil spray. Place over medium heat. Add onion and cook, stirring, for 2 mins or until onion softens. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 3 mins or until the mince changes colour. Add the chickpeas, spinach and seasoning and cook, stirring, for 1 min or until well combined and spinach just wilts.
Step 3
Place the pastry sheets on the lined trays. Use a small sharp knife to lightly score a 1cm border around the edge of each sheet (don’t cut all the way through). Spread half the baba ganoush evenly over the pastry sheets. Spoon over mince mixture. Top with pumpkin and fetta. Bake, swapping trays halfway through cooking, for 20 mins or until the pastry is golden brown and puffed.
Step 4
Transfer tarts to a serving platter. Serve with remaining baba ganoush.
