Casalingo Pumpkin Tartlets

• 200g peeled and seeded butternut pumpkin, cut into 1½ cm pieces
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 12 x 8cm rounds shortcrust pastry
• 1½ cups (125g) grated FLORIDIA CHEESE Casalingo
• 50g fig paste, cut into ½ cm pieces
• 2 eggs
• ½ cup thickened cream
• Natural flaked almonds, optional

1. Toss the pumpkin in the olive oil and seasonings and then bake on a tray in a 200oC oven for 25 minutes or until tender. Set aside to cool a little.
2. Place the pastry rounds into a 12 x 7cm mini tart/quiche pan. Spoon half of the Casalingo into the pastry cups and set pumpkin and fig paste pieces on top.
3. Whisk together the eggs and cream and then pour into the tartlets. Sprinkle each with the remaining cheese and top with a few almonds if desired. Bake in a 190oC oven for 20 minutes or until cooked and golden. Stand for 5 minutes before removing from pan and cooling on a wire rack. Serve warm or cool.

Note: this recipe may easily be doubled to make more tartlets. The tartlets may be made ahead, chilled and then gently reheated on a tray in a 180oC oven for 10 minutes.