3 cups diced pumpkin
1 red onion, diced
1 dessertspoon dried oregano
1 dessertspoon garlic granules
1 drizzle of olive oil
1 ½ cups baby spinach
1 ½ cups rocket leaves
3 dessertspoons hulled hemp seed
1 lemon, juiced
100g feta cheese crumbled
2 sheets puff pastry
1 egg, whisked
Balsamic vinegar to serve.
Heat olive oil in frying pan.
Add pumpkin and onion, fry for 2-3 minutes.
Add oregano and garlic and fry for another minute.
Add spinach leaves, stir through and remove from heat.
Cut pastry sheets into quarters, score a 1cm border on each quarter, and place on grease proof paper on oven trays.
Place pumpkin mix onto pastry square inside the border.
Brush egg over pastry borders.
Cook pumpkin pastries in preheated 180oC oven for approx. 15 minutes, until pastry is golden.
In a separate bowl, combine rocket leaves, lemon juice, hemp seed and feta.
Remove tarts from oven.
Place rocket mix over tarts, drizzle with balsamic vinegar and serve.