Cured Pork and Thyme Tartlet
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
1
- Ingredients
- 3.333 cups Pumpkin (chopped)
- 2 Tbsps runny honey
- 2 Tbsps olive oil
- olive oil (for the tin)
- 9 ozs Puff pastry
- 1 ⅛ cups Mascarpone
- ⅔ cup Goat cheese (log)
- 1.333 cups Chorizo (sliced on the diagonal)
- 0.333 cup Pine nuts
- 2 Tbsps butter (flaked)
- thyme (to garnish)
Preparation steps
1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
2.
Arrange the pumpkin on a baking tray. Drizzle with honey and 2 tbsp oil, season with salt and ground black pepper and mix well. Bake in the oven for around 30 minutes until golden and caramelised.
3.
Oil the tin and line with the pastry. Spread with the mascarpone and crumble over the goat's cheese. Arrange the cooked pumpkin on top. Top with the chorizo. Scatter over the pine nuts and finish with the butter. Bake in the oven for around 20 minutes until golden.
4.
Serve garnished with thyme.
