Roast Pumpkin & Mascarpone Tarts


This is a great lunch box filler.  I freeze these into individual snap lock bags, good for when Trent is away and I can throw one mine and Boss’s lunchboxes.  You can change the ingredients to suit whatever leftovers you have in the fridge.  Got some leftover BBQ chook in the fridge? Throw it together with some asparagus (who doesn’t have a 5 year old tin of asparagus in their pantry I would like to know?!) with whatever cheese you have in the fridge.  This is also great to defrost for those unexpected lunch guests.  Enjoy!

Total Cost: $14.50

(makes 6-8 Tarts)


6 eggs

1 cup of milk

1/4 of a pumpkin (any type) cubed and roasted,

150g of bacon sliced

finely diced shallots

puff pastry (home brand preferably)

1 small tub of mascarpone


  • line the tart trays with puff pastry
  • Combine the eggs, shallots, bacon, and milk together
  • Pour into the pastry shells
  • Add the pumpkin pieces and a few teaspoons of mascarpone to each tart
  • cook on 180 for 25 minutes
Print Friendly
Jess Steel
Jess Steel
Jess is a FIFO wife, respected columnist, full time worker and mother to one little cutie Oscar. Jess loves wine, cooking, dirty weekends away, reading, watching the Kardashians , snow cones and long walks on the beach. Jess loves fashion ( We can guarantee if its ‘on trend’ though she wont wear it). Jess is also prone to changing her hair colour. Want to see more of Jess? Check out her witty writing at and cook something amazing from her other site