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Parve
Easy
40 Minutes
Diets 
I became hooked on za’atar the last time I visited Israel. Now, I try to sneak it into as many dishes as I can. I saw the opportunity to roast seeds with the spice mix…and then knew the seeds belonged in a salty and sweet dish (my favorite!). Pro tip: Make a double batch of the seeds, they tend to disappear as soon as they come out of the oven.
2 cups cooked kabocha squash flesh
1 egg
2 tablespoons Gefen Maple Syrup
1 tablespoon brown sugar
1/8 teaspoon Gefen Cinnamon
1/2 teaspoon Gefen Ginger or other dried ginger
1/2 teaspoon salt
dash pepper
12 Gefen Mini Pie Shells or other mini frozen tart shells, prepared as recommended
1/2 cup pumpkin seeds, shelled
2 tablespoons Gefen Olive Oil
4 tablespoons za’atar spice
1/2 teaspoon salt
Preheat oven to 350°F. In a bowl, combine squash, egg, maple syrup, brown sugar, cinnamon, ginger, salt, and pepper. Place two tablespoons filling in each tart shell. Bake for 25 minutes.
Raise oven temperature 400°F. In a separate bowl, toss pumpkin seeds with oil, za’atar, and salt (this can also be done on the baking sheet). Spread on a lined baking sheet and roast for five minutes. Remove from oven and let seeds rest until they stop popping. Spoon seed topping over tarts and serve.
Yield: 12 tarts
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