Name: Pumpkin pesto tart
Total time: 40 min
Yield: Serves 6
Ingredients: 500g block puff pastry; 100g ricotta; 4 tbsp chilli pesto; 1 small round pumpkin peeled, seeds removed, thinly sliced; 2 tbsp olive oil; 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

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

500g block puff pastry
100g ricotta
4 tbsp chilli pesto
1 small round pumpkin
peeled, seeds removed, thinly sliced
2 tbsp olive oil
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

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.