Pumpkin tarts with spinach and gorgonzola
These simple pumpkin tarts are made by pouring a savoury custard over chunks of sweet roasted pumpkin and blanched spinach, and then topping each tart with creamy Gorgonzola.
This recipe is taken from Roast Figs, Sugar Snow by Diana Henry (Octopus, £22) Photography: Jason Lowe
Ingredients
Pastry
- 225g of plain flour, plus more to dust
- 175g of unsalted butter , chilled and chopped
- flaky sea salt
Filling
- 450g of pumpkin , or squash
- olive oil
- 450g of spinach , coarse stalks removed
- 2 large eggs , plus 1 egg yolk
- 275ml of double cream
- 50g of Parmesan , finely grated
- freshly grated nutmeg
- 200g of Gorgonzola
- freshly ground black pepper
Equipment
- Tart tins
Method
For the pastry, put the flour, butter and a good pinch of salt into a food processor and pulse-blend the mixture until it resembles breadcrumbs. Add just enough very cold water to make the pastry come together. Wrap it in foil or cling film and refrigerate for about half an hour
- 225g of plain flour, plus more to dust
- 175g of unsalted butter , chilled and chopped
- flaky sea salt
Preheat the oven to 180°C fan (375°F), Gas 5
Cut the pumpkin or squash from top to bottom into broad slices, remove the inner stringy bits and seeds, then peel. Brush lightly with olive oil and bake for 30–35 minutes, or until just tender. Turn off the oven
- 450g of pumpkin , or squash
- olive oil
Put the spinach into a large saucepan, cover and wilt in the water left clinging to it (about 4 minutes over a medium heat). Drain well and leave to cool
- 450g of spinach , coarse stalks removed
Make the custard by mixing together the eggs, egg yolk, cream and Parmesan. Season well
- 2 large eggs , plus 1 egg yolk
- 275ml of double cream
- 50g of Parmesan , finely grated
Roll out the rested pastry on a lightly floured surface and use it to line 6 individual tart tins. Chill for another 30 minutes (or just stick them in the freezer for about 15 minutes)
Preheat the oven again to 180°C fan (375°F), Gas 5
Prick the bottom of the tarts with a fork, line them with baking parchment and put baking beans or ordinary dried beans on top. Blind bake for 10 minutes. Remove the paper and beans and cook the pastry cases for another 5 minutes
Cut the pumpkin into small slices, about 10 cm long and 1cm thick. Squeeze every last bit of water from the spinach and chop it up. Season both of these and add some freshly grated nutmeg to the spinach. Spread the spinach over the bottom of the tart cases, then add the slices of pumpkin and dot with nuggets of Gorgonzola
- 200g of Gorgonzola
Pour the custard mix over the tarts and bake for 25–30 minutes, or until the pastry is golden and the custard feels only just set when you put your forefinger in the centre of a tart. Leave for 10 minutes to let the custard finish cooking and set a little once you have taken it out of the oven
Go to Comments
Pumpkin tarts with spinach and gorgonzola
