800gmsmall Jap pumpkin, cut into thin wedgesOlive oil, for drizzling200gmfirm ricotta50gmGruyère finely grated1egg1 tbsp eachcoarsely chopped thyme and flat-leaf parsley, plus extra to serveFinely grated rind and juice of 1/2 lemon375 gmsheet butter puff pastry (see note)6thin slices round mild pancetta1 1/2 tbspextra-virgin olive oil2 tspred wine vinegar1 tspDijon mustard1small garlic clove, finely choppedBaby kale leaves, to serve (see note)
Preheat oven to 220C. Spread pumpkin on an oven tray lined with baking paper, drizzle with a little oil, season to taste and roast on top rack of oven until tender and browned (15-18 minutes).
Meanwhile, stir cheeses, egg, herbs and lemon rind in a bowl to combine, and season to taste.
Cut pastry into four, place on a baking tray lined with baking paper, score a 1cm border around each and dock inside the border with a fork. Spread cheese mixture over pastry inside the border and bake until puffed and golden brown (15-18 minutes). Place pancetta on a separate baking tray lined with baking paper and bake until crisp (4-5 minutes), then break into coarse pieces.
Meanwhile, combine extra-virgin olive oil, vinegar, mustard, garlic and lemon juice to taste in a jar, shake to combine and season to taste.
To serve, top tarts with roast pumpkin, pancetta, baby kale and extra herbs and drizzle with dressing.
We prefer to use Carême puff pastry, which comes in 375gm sheets. If it’s unavailable, substitute another butter puff pastry. Baby kale is available from select supermarkets and greengrocers. If it’s unavailable, use regular kale torn into bite-sized pieces.
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