Scrumptious savoury tarts

THE crusts for our tarts range from a quick dough you can rustle up in a food processor using oil, not butter, to phyllo, mealie meal and even grated potatoes. Really easy and quick to make – and, yes, there’s no need for blind baking!

PHYLLO TARTLETS WITH PUMPKIN AND BLUE CHEESE

MAKES 8 TARTLETS PREPARATION: 30 MIN BAKING: 45-60 MIN

CRUST

4 sheets phyllo pastry
melted butter

FILLING

800g pumpkin or butternut cubes
4 garlic cloves, crushed
30ml (2T) olive oil
salt
pinch of ground cumin (optional)
50g cheddar cheese, grated
100g kale, hard stems removed and leaves shredded

EGG CUSTARD

250ml (1c) full-cream milk250ml (1c) plain low-fat yoghurt4 eggs, lightly beaten1 packet (50g) mushroom soup powder5ml (1t) mustardsalt and pepper