650g butternut pumpkin, peeled, cut into 2cm pieces
½ cup basil pesto
3 sheets frozen puff pastry, thawed
¾ cup sour cream
60g bag baby spinach leaves
Lightly grease a 12-hole muffin pan (1/3-cup capacity).
Boil or microwave pumpkin until just tender. Drain well. Cool slightly. Toss with half the pesto.
Cut pastry sheet into square quarters. Press a square into each prepared pan hole.
Whisk eggs and sour cream in a jug until combined. Season with salt and pepper.
Divide spinach evenly among pastry cases. Top with pumpkin. Dollop evenly with remaining pesto. Pour over egg mixture. Fold in pastry corners to partially cover filling.
Cook in a hot oven (200C) for about 25 to 30 minutes, or until pastry is crisp and filling is set. Remove from oven. Stand in pan for 5 minutes. Lift out onto a wire rack.
Serve warm or at room temperature.
TIP! Tarts can be made up to one day ahead. Keep, covered in the fridge. Reheat in a slow oven (150C) until warm before serving.