Pumpkin Tartlets with Kale Pesto

Ingredients:

• Half a small kabocha squash, peeled and diced (about 2 cups)
• 3 cloves garlic, unpeeled
• 1 tbsp. l. coconut oil
• 3 tablespoons pecans
• 2 cups small kale (or chopped regular kale)
• 1/4 cup extra-virgin olive oil
• 30 frozen mini filo pastry tartlets (thawed)
• Grated Gruyere or Comté cheese, for sprinkling

Preparation:

1. Preheat oven to 200°C (400°F). Toss the pumpkin, garlic, and coconut oil on a rimmed baking sheet and season with 1/4 teaspoon salt and black pepper. Bake, stirring once, until the pumpkin is tender and golden brown, about 15 minutes.
2. Pesto:
   
   Peel the roasted garlic. Sprinkle with a pinch of salt and mash with the flat side of a chef's knife to form a paste; transfer to a food processor. Add the pecans and process until finely ground. Add the kale and 1/4 teaspoon of salt and process. With the food processor running, gradually add the olive oil and process until smooth. The pesto can be made a day ahead, covered, and refrigerated until ready to use.
3. Place the tartlets on a baking sheet. Add about 1 teaspoon of pesto to each tartlet, then top with 1-2 slices of roasted pumpkin and sprinkle with cheese. Bake until the cheese is melted, about 5 minutes. Serve the tartlets warm.