Pine nut tartlet

Adapted from the original recipe.

Ingredients List

  • 500g pumpkin or butternut squash, peeled, deseeded and cut into 1cm slices
  • 1 red onion, sliced
  • 2-3 sprigs fresh thyme
  • 2 tbsp olive oil
  • 200g Tenderstem broccoli, cut into 4cm lengths
  • 2 cloves garlic, sliced
  • 1 pack puff pastry
  • 2 tbsp pine nuts
  • 4 tbsp crème fraîche
  • Black pepper and sea salt

Method

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

Notes & thoughts

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