Easy

Pumpkin, mushroom and pork belly puff pastry tarts

Name: Pumpkin, mushroom and pork belly puff pastry tarts
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 250 g Puff pastry (1 sheet); 700 g Pumpkin (peeled); 250 g Mixed mushrooms; 100 g Fresh Pork Belly (rind removed); 150 g Red onion; 30 g Pine nuts; 80 g Sheep’s cheese (aged); 20 g Extra virgin olive oil; 0.5 g Cinnamon (ground); 3 g Parsley; 1 g Salt (to taste)

Total time1 h 10 min Preparation and possible waiting 25 min · Cooking 45 min

Preparation and possible waiting: 25 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Puff pastry. Milk: Ingredient to check: Sheep’s cheese. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Puff pastry, Pine nuts.

Rating Not yet rated

Individual puff pastry tarts with pumpkin purée, mushrooms, pork belly, sheep’s cheese and pine nuts.

Jump to steps

25 minpreparation and possible waiting

45 mincooking

4servings

2.509 kcalwhole recipe

627 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 10 min Preparation and possible waiting 25 min · Cooking 45 min

Preparation and possible waiting: 25 min · Cooking: 45 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Main course 1 to 2 hours Home-style

Allergens

View full classification 21 tags

Diet

Omnivorous

Dietary requirements

Egg-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

Lunch

Preparation

BakingSautéingToasting

Appliances

OvenFrying panBlender

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Cut the pumpkin into 2 cm cubes. Place in a baking dish with the cinnamon and a pinch of salt, cover and roast at 200°C for 25–30 minutes until tender.
Blend and, if watery, reduce the purée in a pan for a few minutes.
Cut the puff pastry into four rectangles. Score a 1 cm border without cutting through and prick the centres.
Preheat the oven to 200°C. Bake on baking paper at 200°C for 15–18 minutes until well risen and golden. Gently press down the centres if puffed.
Finely dice the pork belly and thinly slice the red onion. Cook in the oil for 8–10 minutes.
Add the chopped mushrooms and cook for another 6–8 minutes until no liquid remains and the pork belly is fully cooked. Toast the pine nuts in a dry pan for 2 minutes.
Spread the purée over the pastry centres, add the sautéed mixture and grate the sheep’s cheese over the top. Heat in the oven for 3–5 minutes, finish with pine nuts and parsley and serve one per person.