Pine nut tartlet

Method

Preheat the oven to 200°C/gas 6
Put the pumpkin, red onion and thyme in a roasting tin, pour over the olive oil, toss to coat, and roast for 15 minutes
Add the Tenderstem and garlic, mix through, and roast for a further 5 minutes
Line a heavy baking sheet with parchment, roll out the pastry and cut into 4cm squares
Spoon a little filling into the centre of each square
Scatter with pine nuts, dot with crème fraîche, and season
Bake for around 10 minutes until the pastry is crisp and golden
Serve with a simple green salad

didnt cut up the pastry served a s awhole thing, was rad, used butternut squash and 50/50 asparagus