Pumpkin, mushroom and pork belly puff pastry tarts
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 70 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Egg-free and 6 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Puff pastry 1 sheet 250 g
- Pumpkin peeled 700 g
- Mixed mushrooms 250 g
- Fresh Pork Belly rind removed 100 g
- Red onion 150 g
- Pine nuts 30 g
- Sheep’s cheese aged 80 g
- Extra virgin olive oil 20 g
- Cinnamon ground 0.5 g
- Parsley 3 g
- Salt to taste 1 g
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Method
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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.
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Cut the puff pastry into four rectangles. Score a 1 cm border without cutting through and prick the centres. Bake on baking paper at 200°C for 15–18 minutes until well risen and golden. Gently press down the centres if puffed.
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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.
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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.
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