1 sheet of puff pastry
1 half butternut pumpkin
1 sprig of fresh rosemary
2-3 tablespoons of pesto
100g Danish feta
1 Egg (wash)
Preheat oven to 200 degree Celsius
Peel and slice the pumpkin into moon shapes approximately 1cm thick slices
Lay in a tray (not overlapped), and drizzle with olive oil, salt, and pepper. Sprinkle over the rosemary leaves.
Bake for 20-25 minutes or until the pumpkin softens and starts to caramelise slightly.
Remove from the oven and allow it to cool.
Defrost the puff pastry.
Cut a square 1.5cm from the edge of the pastry (to create a frame and help the edges puff up)
Brush the pastry with egg wash
Spread 1 tablespoon of pesto over the pastry.
Lay the pumpkin pieces on top of the pesto, so they overlap each other.
Crumble over the feta and any of the cooked rosemary pieces. Dot the remaining pesto over the feta.
Bake for 25-30 minutes or until golden and crunchy.
Serving suggestions: Top with a rocket salad or pear, baby spinach and Parmesan salad.
Note: Pre-cook the pumpkin the night before to speed up the prep time.