If you’re carving a pumpkin this Halloween weekend and wondering what to do with all that leftover pumpkin flesh, then here’s a yummy Gordon Ramsay recipe idea to try. This Pumpkin Tartlets with Sage and Thyme recipe makes 8 tartlets or 32 canapes, so it’s a great serving suggestion for a dinner date or Halloween party. ‘I came up with this recipe in order to use up some leftover pumpkin purée, but you could of course use tinned purée,’ says Gordon Ramsay. ‘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.’
Ingredients for the Pumpkin Puree
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
1 For the pumpkin puree, preheat the oven to 170degreesC/Gas 3. Cut the pumpkin, score the flesh, season with salt and pepper, then rub with the cut garlic halves. Lay rosemary sprigs and garlic halves on the pumpkin. Drizzle with a little olive oil and place on a baking tray.
2 Roast the pumpkin 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, puree the pumpkin flesh in a blender or food processor. Set aside.
Ingredients for the Polenta pastry
175g plain flour
pinch of fine sea salt
100g unsalted butter
2 large egg yolks
1–2 tbsp cold water
1 medium egg white
Ingredients for the Pumpkin Tartlet with Sage and Thyme 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 above)
2 large eggs, lightly beaten
3–4 tbsp freshly grated Parmesan
1 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.
2 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.
3 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.
4 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 3.
5 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.
6 Let the tartlets cool in the tins before unmoulding. Carefully slice each tartlet into quarters and arrange on a platter to serve.
Recipe taken from Christmas with Gordon (Quadrille)
For more pumpkin pie recipes click here
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