Halloween Recipe: Pumpkin Tartlets with Sage and Thyme
A satisfying and seasonal vegetarian tart to make the most of autumn pumpkins
AUTUMNAL GORDON RAMSAY RECIPE: PUMPKIN TARTLETS WITH THYME
I came up with this recipe in order to use up some leftover pumpkin purée, but you could of course use tinned purée.
Rather than making bite-sized mini tartlets, it is easier to make larger tartlets to cut into wedges to serve as canapés. To enjoy them at their best, serve the tartlets soon after baking.
Makes 8 tartlets or 32 canapés
INGREDIENTS
For the polenta pastry:
175g plain flour
25g polenta
Pinch of fine sea salt
100g unsalted butter
2 large egg yolks
1–2 tbsp cold water
1 medium egg white
For the filling:
200ml double cream
10–12 sage leaves, snipped
few thyme sprigs, plus extra leaves to sprinkle
sea salt and freshly ground black pepper
300g pumpkin purée (see below)
2 large eggs, lightly beaten
3–4 tbsp freshly grated Parmesan
PUMPKIN PURÉE
For a tasty snack, wash and dry the pumpkin seeds, then roast at 190°C/Gas 5 for 10 minutes; crack and remove the husk before eating.
Pumpkin purée:
about 1.5kg pumpkin
sea salt and freshly ground black pepper
1 head of garlic, cut in half horizontally
handful of rosemary sprigs
olive oil, to drizzle
Preheat the oven to 170°C/Gas 3. Cut the pumpkin in half horizontally and remove the seeds – save these to make a snack (see above).
Score the flesh, season with salt and pepper, then rub with the cut garlic halves. Lay rosemary sprigs and a garlic half in each pumpkin half. Drizzle with a little olive oil and place on baking trays.
Roast the pumpkin halves for about 1 hour until tender; the timing will depend on the variety, density and thickness. It is ready when you can effortlessly slip a knife into the thickest part of the flesh.
Take out the rosemary and garlic; reserve the garlic. While still hot, scoop out the pumpkin flesh and purée in a blender or food processor.
METHOD
To make the pastry, put the flour, polenta and salt into a food processor. Cut the butter into cubes, add to the processor and process briefly until the mixture resembles fine breadcrumbs.
Add the egg yolks and 1 tbsp water and pulse until the mixture starts to clump together. If it is too dry, add another 1–2 tsp water, until you can press the dough together into a ball. Wrap in cling film and chill for at least 30 minutes.
Meanwhile, for the filling, put the cream into a small saucepan and add the snipped sage, thyme sprigs and a pinch of salt. Bring just to a simmer, then remove from the heat and leave to infuse and cool completely.
Roll out the pastry thinly on a lightly floured surface and use it to line eight 10cm tartlet tins, trimming off the excess pastry. Brush the insides with egg white, then place on a baking tray and chill for an hour.
Preheat the oven to 180°C/Gas 4. Line the tartlet cases with greaseproof paper and baking beans or dried beans and ‘bake blind’ for 15 minutes. Remove the paper and beans and return to the oven for 5 minutes. Remove from the oven and lower the setting to 170°C/Gas
Strain the herb-infused cream through a fine sieve into a bowl, discarding the herbs. Stir in the pumpkin purée and beaten eggs. Season well to taste. Spoon the filling into the pastry cases, then sprinkle a little grated Parmesan and a few thyme leaves on top. Bake for about 20–25 minutes until lightly golden and set.
Let the tartlets cool in the tins before unmoulding. Carefully slice each tartlet into quarters and arrange on a platter to serve.
