Description
A vibrant and savory pumpkin pesto tart featuring a crisp puff pastry base topped with creamy ricotta, spiced chilli pesto, tender pumpkin slices, toasted pine nuts, peppery rocket, and shavings of parmesan. Perfect as a seasonal appetizer or light main, this tart combines autumnal flavors with a fresh, spicy kick in a beautifully presented dish.
Ingredients
Scale
Puff Pastry Base
- 500g block puff pastry
Ricotta Mixture
- 100g ricotta
- 2 tbsp chilli pesto (half of the 4 tbsp total)
- Salt and freshly ground black pepper, to taste
Pumpkin Topping
- 1 small round pumpkin, peeled, seeds removed, thinly sliced
- 2 tbsp olive oil (divided: 1 tbsp for tossing pumpkin, 1 tbsp for pesto dressing)
- Salt and freshly ground black pepper, to taste
Garnishes
- 1 tbsp pine nuts, toasted
- 50g rocket or baby kale
- 1 red chilli, cut into thin strips
- 20g parmesan (or vegetarian alternative), shaved into long strips using a vegetable peeler
- 2 tbsp chilli pesto (remaining half for pesto dressing)
Instructions
- Prepare the Pastry Base: Roll out the puff pastry on a lightly floured surface until it is approximately 40cm x 40cm and about the thickness of a £1 coin. Cut out a circle using a large plate or lid as a template, or keep the pastry square if preferred. Transfer the pastry onto a sheet of baking paper and chill until ready to use. Meanwhile, preheat the oven to 200°C (fan 180°C/gas mark 4) with a large baking sheet placed inside to heat up.
- Mix Ricotta and Chilli Pesto: In a small bowl, combine the ricotta, half of the chilli pesto, and season with salt and pepper to taste, stirring well to create a smooth mixture.
- Assemble the Tart: Score a 1cm border around the edge of the chilled pastry using a knife, then prick the center area multiple times with a fork to prevent bubbling. Spoon the ricotta mixture into the center of the pastry, spreading gently up to the scored border. Toss the thinly sliced pumpkin with 1 tablespoon of olive oil and seasoning. Arrange the pumpkin slices in a spiral over the ricotta, slightly overlapping each slice for an attractive presentation.
- Bake the Tart: Carefully slide the tart, along with its baking paper, onto the preheated baking sheet and bake for approximately 40 minutes. Bake until the pumpkin is tender and the pastry underneath is cooked and golden – test by gently lifting one edge with a spatula.
- Prepare Pesto Dressing and Garnish: While the tart bakes, mix the remaining tablespoon of olive oil with the roasted pine nuts and the remaining chilli pesto to create a flavorful dressing. Toss the rocket and red chilli strips together, then pile this mixture in the center of the baked tart. Drizzle the pesto dressing over the rocket and finish by scattering parmesan shavings on top for added richness and texture.
Notes
- You can substitute baby kale for rocket if preferred for a slightly different, earthier flavor.
- If you do not have chilli pesto, you can blend basil pesto with a small amount of chopped fresh red chilli or a pinch of chilli flakes.
- For a vegetarian version, ensure the parmesan alternative is suitable, or use vegetarian-friendly hard cheeses.
- To make the tart ahead, prepare assembly up to baking, cover and chill, then bake fresh before serving.
- Be gentle when transferring the pastry and fully support it with baking paper to prevent tearing or misshaping.
Nutrition
- Serving Size: 1/4 tart
- Calories: 410
- Sugar: 5g
- Sodium: 310mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 20mg
