My sister and her husband flew in for the weekend and they were arriving mid-morning. I wanted to make them something to eat for when they arrived, and after spotting something on a cooking show earlier in the week {but not grabbing the recipe, dang!} I decided to create a version of it. This is a beautiful roasted pumpkin tart with ricotta and rocket on top. The pumpkin is chopped and roasted with a little thyme, honey and balsamic, and eschallots too.
My sister loves pumpkin. Unfortunately I’d forgotten that her husband does not. Dang! These tarts would make a perfect brunch, lunch or even dinner. They’re impressive, but super easy to make.
Ingredients
1/2 pumpkin, chopped
3 sprigs of thyme
2 tbs honey
2 tbs balsamic vinegar
5 eschallots, chopped into wedges
1 tbs Olive Oil
2 sheets of shortcrust pastry
250g of ricotta
Rocket, to serve on top
Method
♥ Preheat your oven to 180 degrees celsius. Line a tray with baking paper.
♥ Place the pumpkin, honey, balsamic, eschallots and olive oil into the tray. Toss around until coated well. Top with thyme. Roast for 25-30 minutes.
♥ Once cooked remove the thyme sprigs. Place pastry squares onto a new piece of baking paper. Spoon half of pumpkin mix onto the middle sheet of the pastry, and the other half of the mix onto the other sheet. Fold the edges of the pastry into to create a crust.
♥ Place in the oven and cook for 20 minutes, or until the pastry has cooked.
♥ To serve, spoon the ricotta on top of the tarts and top with rocket.
Enjoy.
Oh my gosh… this looks awesome!!! Now I’m hungry… 🙂
x Orsi
http://szkorso.blogspot.ro
It’s so yummy. 🙂
Love the rustic look wrapped around a very tempting filling.
Your brother in law has bad taste 😛 You can’t beat roast pumpkin!
As for veg I don’t like – I’m not a fan of celery though it has it’s place in soups and stocks I guess.
I made today for a light post Easter lunch. YUM! Thanks for sharing….
I LOVE anything with pumpkin so will definitely be trying this!! Thanks Chantelle