Savory Pumpkin Phyllo Tartlets Food

PUMPKIN KOLOKITHOPITA (GREEK PHYLLO PASTRIES)

Steps:

• Preheat the oven to 350°F. Grease a baking sheet with butter.
• Mix together pumpkin, honey, sugar, cinnamon, and nutmeg in a medium bowl.
• Cut phyllo dough into vertical strips about 2 inches wide, and cover the pile of phyllo strips with a clean, damp tea towel.
• Lay one phyllo strip flat on a workspace in front of you. Using a pastry brush, brush the surface of the phyllo dough with an even coat of melted butter. Place a tablespoon of the pumpkin filling at the end of the phyllo strip. Starting at the end with the pumpkin filling, fold the phyllo dough over as you would a flag until the phyllo is the shape of a triangle. Place on baking sheet.
• Repeat until all of the pumpkin filling is used up.
• Bake for 30 minutes or until the tops of the triangles are golden brown.

SAVORY PUMPKIN PHYLLO TARTLETS

Steps:

• If using fresh squash, cut in half and de-seed.
• Lightly brush with olive oil and place cut side down on a baking tray. Tossed the sliced onion with about 2 teaspoon olive oil and add to the baking tray. Roast until the squash is soft to the touch and the onions are just beginning to brown. About an hour at 325F. (If roasting the pumpkin seeds, see notes and recipe above)
• Allow squash and onions to cool. Scoop the squash from its skin and mix with grated cheese, egg, and 2/3s of the rosemary, reserving the rest for garnish.
• Raise the oven temperature to 375F
• Prepare the phyllo: layer 8-10 sheets of phyllo pastry, brushing each sheet with olive oil (I like to use a mister instead). Be sure to cover the phyllo dough not in use with a damp cloth so it doesn't dry out. Cut the layered phyllo into 3-inch squares & place into muffin tins.
• Fill each cup with 1 tablespoon filling. Top with squash slice (optional) and a sprinkle of paprika.
• Bake at 375 for 12-18 minutes, until filling is set and phyllo has begun to brown around the edges.
• Serve warm sprinkles with the remaining fresh rosemary.
• Can be made ahead and reheated before service (10-15 minutes at 325)

SAVOURY PUMPKIN TARTLETS

Steps:

• To prepare filling, heat oil in a small non-stick frypan over medium-low heat. Add red pepper, shallots and garlic; sauté for 2 minutes. Add vinegar and cook, stirring, until vinegar is almost evaporated. Remove from heat and transfer red pepper mixture to a heatproof bowl; cool completely, stirring occasionally.
• Add pumpkin, pecans, grated Parmesan cheese, cream cheese, basil, rosemary, salt and pepper; stir until blended. Filling may be prepared to this point and refrigerated for up to 24 hours or frozen for up to 1 month. Thaw in refrigerator. Stir before using.
• Pipe or spoon filling into shells. Top each with shaved Parmesan cheese and a tomato slice. Serve immediately or cover and refrigerate for up to 2 hours.

SAVORY PUMPKIN TART

Steps:

• The night before serving, toss squash with salt in a bowl. Place a heavy weight on top, cover with plastic, and refrigerate overnight.
• To make pastry, combine flour and salt in a large bowl. With pastry cutter or fork, cut in butter until it forms coarse crumbs. Add 1 to 11/3 cups very cold water, a few tablespoons at a time, until mixture just comes together. Form dough into a ball, cover with plastic, and refrigerate overnight.
• The next day, preheat oven to 425 degrees. Grease large baking sheet. Drain squash. In saucepan over medium heat, melt remaining butter. Sauté onion, stirring occasionally, until soft and golden, 7 to 10 minutes.
• On floured surface, roll out dough into a 17- by 12-inch rectangle. With long side facing you, spread squash evenly over right half of dough. Top with onion, parsley and garlic cloves; season with salt and generous grind of pepper.
• Dab edges of dough with water. Fold left half over filling and pinch edges firmly to seal. Brush crust with egg yolk. Using knife, cut slit in center of crust, pulling back edges slightly to form a 2 1/2-inch hole.
• Transfer crust to baking sheet. Bake for 20 minutes; reduce heat to 350 degrees and continue baking until squash is fork tender and crust is well browned, 35 to 40 minutes longer. Slowly pour cream into crust vent. Let cool for at least 30 minutes before serving. Serve warm or at room temperature.