Description
This vibrant Pumpkin Pesto Tart is a delicious and visually stunning dish that combines flaky puff pastry with creamy ricotta, spicy chilli pesto, and tender roasted pumpkin slices. Topped with peppery rocket, crunchy toasted pine nuts, and shaved parmesan, it makes a perfect light lunch or impressive appetizer.
Ingredients
Scale
Pastry and Base
- 500g block puff pastry
- 100g ricotta
- 4 tbsp chilli pesto
Pumpkin Topping
- 1 small round pumpkin, peeled, seeds removed, thinly sliced
- 2 tbsp olive oil, divided
Garnish and Finish
- 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
Instructions
- Prepare the Pastry Base: Roll out the puff pastry on a lightly floured surface until it is about 40cm by 40cm and as thick as a £1 coin. Use a large plate or lid to cut out a circle (or keep it square if preferred). Transfer the cut pastry to a baking sheet lined with baking paper and chill it while you preheat the oven to 200°C (fan 180°C, gas mark 4) with a large baking sheet inside to heat.
- Make the Ricotta Mixture and Arrange Pumpkin: In a small bowl, mix ricotta with half of the chilli pesto and season to taste. Score a 1cm border around the edge of the chilled pastry with a knife, then prick the center all over with a fork. Spread the ricotta mixture within the border. Toss the pumpkin slices with 1 tablespoon of olive oil and seasoning, then arrange them in a spiral on top of the ricotta, slightly overlapping as you go.
- Bake the Tart: Carefully slide the tart on its baking paper onto the preheated baking sheet. Bake for 40 minutes, or until the pumpkin is tender and the pastry underneath is cooked and golden. You can check the pastry by carefully lifting one side with a spatula.
- Prepare the Dressing and Garnish: Mix the remaining 1 tablespoon of olive oil with the toasted pine nuts and the rest of the chilli pesto. Toss the rocket with the thin strips of red chilli and the shaved parmesan. Pile this salad mixture in the center of the baked tart, then drizzle over the pesto and pine nut dressing to finish.
Notes
- Use a vegetarian parmesan alternative if you prefer a vegetarian version.
- Be sure to preheat the baking sheet to ensure a crisp bottom pastry.
- Adjust the amount of chilli pesto based on your heat preference.
- For a nuttier flavor, lightly toast the pine nuts before adding them.
- The tart can be served warm or at room temperature.
Nutrition
- Serving Size: 1/4 tart
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 30 mg
