Stylemyplate’s Upside Down Puff Pastries

Method

• 1 Preheat the oven to 180°C fan forced. Add the pumpkin and sage to a baking tray. Drizzle generously with Red Island Extra Virgin Olive Oil and season with salt.
• 2 Slice the top eight off the garlic bulb, exposing the cloves. Drizzle with Red Island and season with salt. Wrap tightly in foil and add to the tray with the pumpkin.
• 3 Roast the pumpkin for 20 minutes, or until soft but still has some bite to it. Set the sage leaves aside.
• 4 Increase the oven to 220°C, and continue roasting the garlic for another 20 minutes, or until cloves are soft. Remove cloves from the skin and squish into a paste.
• 5 Reduce the oven to 200°C. Thaw a sheet of puff pastry. Line a large baking tray with baking paper.
• 6 Drizzle honey onto the baking sheet, then pour some Red Island on top. Next, spoon 1⁄4 of the pumpkin on top.
• 7 Slice the pastry into 4 even rectangles, large enough to fit the pumpkin underneath. Spread the garlic paste over the surface of each piece, then lay on top of the pumpkin. Press the edges of each tart down with a fork to seal. Brush with egg wash and then sprinkle with parmesan cheese.
• 8 Bake in the oven for 17-20 minutes, until golden. Immediately flip over and set aside on a cooling rack. Finish with goat’s cheese, a drizzle of Red Island Extra Virgin Olive Oil, toasted pine nuts and crispy sage.