Oh my goodness, I love pumpkin and I love mushrooms and to be fair, I love puff pastry! This is so special. If you are a vegetarian you will especially love this one. We created this recipe for our friends at Murray River Salt for their book that is in print now in English, Japanese and German! Woohoo. We are international in so many languages.
This recipe is a little bit special and will definitely please the carnivores as well. So for your next occasion, when you need a pretty starter, or a main, (cue the green salad) think of us will you?
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 1 Batch Puff Pastry Recipe
- 1 egg, for egg wash
- 300 Grams Butternut pumpkin, sliced
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Pinch pink salt flakes BUY
- 250 Grams assorted mushrooms
- 40 Grams butter BUY
- 80 Grams parmesan cheese
- 400 Grams Fresh Ricotta Cheese Recipe
- 1 lime, zest
- 1 Pinch black pepper
- 1 Pinch pink salt flakes BUY
- 1 Handful fresh herbs or your choosing for garnish
Do
- 1
Preheat oven to 180°C. Line 2 baking trays with paper.
- 2
Roll pastry out to a large rectangle that will fit your tray. Score a line around the edge of the pastry to form a border (about 7cm in from the edges of the whole tart). Place onto the tray, brush with egg wash and bake for 15 minutes or until brown and puffed. Reserve remaining egg wash.
- 3
Cut up pumpkin into slices, place on a tray, drizzle with EVOO and add a pinch of salt, Bake for 30 minutes or until browned. Set aside.
- 4
Slice mushrooms and fry in butter until golden and crispy. Set aside
- 5
Place parmesan into the Thermomix bowl, mill 10 sec/speed 10 add ricotta, lime zest, pepper and salt and the remaining egg wash. Combine 6 sec/speed 5.
- 6
Spread ricotta mix on the puff pastry, top with pumpkin. Bake for 20 minutes. Place browned mushrooms on top and garnish with fresh herbs. (We used thyme because we all need more of it.)
