Pumpkin, Ricotta and ginger tart

Welcome your guests with these small tarts full of colour and flavour...

For the puree:

  1. Peel and de seed the pumpkin and cut into a rough dice.
  2. Sweat off the shallots in the butter, then add the squash and ginger and gently cook for approximately 5 minutes in an oiled pan.
  3. Add the cream and cook until the pumpkin is tender, then strain off the cream and blend the squash to a puree - add back some of the strained cream if needed to give it a smooth consistency

For the pastry:

  1. Put the flour and salt in a large bowl and add the cubes of butter.
  2. Rub the butter into the flour until you have a mixture that resembles breadcrumbs.
  3. Stir in just enough of the cold water to bind the dough together.
  4. Wrap the dough in clingfilm and chill for 10-15 minutes before using.

For the pumpkin:

  1. Peel and dice the pumpkin, place in a large bowl, dress with olive oil, thyme and seasoning, place on a large tray and cover with foil.
  2. Cook at 160°C until tender.
  3. Crumble the ricotta and leave to one side until ready to assemble.

Assembling the tarts:

  1. Whisk all the ingredients together in a large bowl.
  2. Line 4 individual tart tins with the pastry, then pour 1tbsp of the pumpkin puree in the bottom of each tin on and spread it around the pastry bottom using the back of a spoon.
  3. Sprinkle the cooked pumpkin and ricotta over the top of the puree, then pour in the filling.
  4. Add the final small spoonful’s of the pumpkin puree on top of the pumpkin and ricotta and garnish with the thyme.
  5. Bake the tarts in the oven at 160°C for 15 minutes.

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Recipe Information

Serves
4 individual tarts

Ingredients

For the pumpkin puree:

  • 200g rough dice pumpkin
  • 25g shallots
  • A knob of butter
  • 150ml double cream
  • 10g ginger, grated
  • 1 pinch of salt
  • 3 pinches of pepper

For the pumpkin and the ricotta:

  • 100g of 2cm dice pumpkin
  • 15mls olive oil
  • 2 springs of picked thyme
  • 1 pinch of salt
  • 3 pinches of pepper
  • 100g ricotta cheese

For the filling:

  • 50g crème fraiche
  • 50ml whole milk
  • 50ml double cream
  • 2 eggs

For the pastry:

  • 125g plain flour
  • 1 pinch of salt
  • 55g butter, cubed
  • 2-3tbsp cold water
Welcome your guests with these small tarts full of colour and flavour...

For the puree:

  1. Peel and de seed the pumpkin and cut into a rough dice.
  2. Sweat off the shallots in the butter, then add the squash and ginger and gently cook for approximately 5 minutes in an oiled pan.
  3. Add the cream and cook until the pumpkin is tender, then strain off the cream and blend the squash to a puree - add back some of the strained cream if needed to give it a smooth consistency

For the pastry:

  1. Put the flour and salt in a large bowl and add the cubes of butter.
  2. Rub the butter into the flour until you have a mixture that resembles breadcrumbs.
  3. Stir in just enough of the cold water to bind the dough together.
  4. Wrap the dough in clingfilm and chill for 10-15 minutes before using.

For the pumpkin:

  1. Peel and dice the pumpkin, place in a large bowl, dress with olive oil, thyme and seasoning, place on a large tray and cover with foil.
  2. Cook at 160°C until tender.
  3. Crumble the ricotta and leave to one side until ready to assemble.

Assembling the tarts:

  1. Whisk all the ingredients together in a large bowl.
  2. Line 4 individual tart tins with the pastry, then pour 1tbsp of the pumpkin puree in the bottom of each tin on and spread it around the pastry bottom using the back of a spoon.
  3. Sprinkle the cooked pumpkin and ricotta over the top of the puree, then pour in the filling.
  4. Add the final small spoonful’s of the pumpkin puree on top of the pumpkin and ricotta and garnish with the thyme.
  5. Bake the tarts in the oven at 160°C for 15 minutes.

Browse by tags

Recipe Information

Serves
4 individual tarts

Ingredients

For the pumpkin puree:

  • 200g rough dice pumpkin
  • 25g shallots
  • A knob of butter
  • 150ml double cream
  • 10g ginger, grated
  • 1 pinch of salt
  • 3 pinches of pepper

For the pumpkin and the ricotta:

  • 100g of 2cm dice pumpkin
  • 15mls olive oil
  • 2 springs of picked thyme
  • 1 pinch of salt
  • 3 pinches of pepper
  • 100g ricotta cheese

For the filling:

  • 50g crème fraiche
  • 50ml whole milk
  • 50ml double cream
  • 2 eggs

For the pastry:

  • 125g plain flour
  • 1 pinch of salt
  • 55g butter, cubed
  • 2-3tbsp cold water