Ingredients
SERVES: 6-8
Vegetable filling
Olive tapenade
Method
- Preheat the oven to 190°C, fan forced (or 210ºC if using a conventional oven). Place a large baking tray in the oven to heat.
- First, prepare the vegetable filling. Cut the pumpkin into 1cm chunks. On a separate baking tray (not the one heating up), place the pumpkin, onion, and capsicum then toss with a good drizzle of olive oil, the spices, and salt and pepper, to taste. Place in the oven and roast for 15 minutes until the vegetables are cooked and caramelised. Set aside to cool.
- To make the tapenade, either finely chop or place all the ingredients into a blender and pulse until you have a thick, chunky paste. Set aside.
- To make the puff pastry shell, lay out a large piece of baking paper and draw a circle with a 10cm diameter in the centre (you can trace around a small bowl for this) .
- Cut the square puff pastry sheets in half, then cut each rectangle in half diagonally, so you have 8 pastry triangles. Place 1 triangle on the outside of the circle you have drawn, with the short side touching the circle and pointing outwards. Arrange the rest of the triangles in the same way, moving around the circle so they are all overlapping a little around the edge of the circle.
- Place 1 tbsp of tapenade at the base of each triangle, then spoon the roast vegetable filling on top, creating a circle of filling. Carefully lift the point of each triangle to wrap over the filling, tucking the point under the pastry at the edge of the circle to seal it. Brush the melted butter on top of the pastry wreath and sprinkle over the sesame seeds.
- Take the hot baking tray out the oven. Carefully lift the baking paper with the pastry wreath and place it on the tray. This will help crisp the bottom of the wreath. Place in the oven for 20–25 minutes until the pastry is cooked through, risen, and golden. Serve warm, garnished with rocket leaves.
