A round pastry tart topped with slices of orange pumpkin, green rocket leaves and pine nuts

Pumpkin pesto tart

  • serves 6
  • Easy

Use chilli pesto to add a lovely warming kick to this pumpkin, pine nut and chilli pesto tart. It’s great served warm with rocket salad and can easily be made ahead. And better yet, it’s sturdy enough to eat without a plate!

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Make this impressive pumpkin pesto tart, then check out our pumpkin piepumpkin risottopumpkin soup and more pumpkin recipes.

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Ingredients

  • puff pastry 500g block
  • ricotta 100g
  • chilli pesto 4 tbsp
  • pumpkin 1 small round, peeled, seeds removed, thinly sliced
  • olive oil 2 tbsp
  • pine nuts 1 tbsp, toasted
  • rocket or baby kale 50g
  • red chilli 1, cut into thin strips
  • parmesan (or vegetarian alternative) 20g, shaved into long strips using a vegetable peeler

Method

  • Step 1

    Roll out the pastry on a lightly floured worksurface to the thickness of a £1 coin – it should be about 40cm x 40cm. Cut out a circle using a large plate or lid as a template (or keep it square, if you like), then carefully transfer to a sheet of baking paper and chill until needed. Heat the oven to 200C/fan 180C/gas 4 with a large baking sheet inside to heat up.

  • Step 2

    Mix together the ricotta, half the chilli pesto and some seasoning in a small bowl. Score a 1cm border around the edge of the chilled pastry using a knife, then prick the middle all over a few times with a fork. Spoon the ricotta mixture into the middle, gently spreading it to the scored border. Toss the pumpkin in a bowl with 1 tbsp of the oil and some seasoning, then arrange in a spiral over the ricotta, slightly overlapping the slices as you go. Carefully slide the tart, on its baking paper, to the hot baking tray and bake for 40 minutes until the pumpkin is tender and the pastry cooked underneath (check by carefully lifting up one side using a spatula).

  • Step 3

    Mix together the remaining oil, pine nuts and pesto. Toss the rocket with the chilli and parmesan, and pile this in the middle of the tart, then drizzle over the pesto dressing.

Try more savoury tart recipes

Tomato Tart Recipe with Olive Oil Pastry

Nutritional Information

  • Kcals 469
  • Fat 33.7g
  • Saturates 13.4g
  • Carbs 30.7g
  • Sugars 3.3g
  • Fibre 2.9g
  • Protein 9.1g
  • Salt 1.3g
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