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Roast pumpkin, pancetta and Gruyère tarts

Emma Knowles
  • 0 minutes
  • Serves 4

INGREDIENTS

6

thin slices Pancetta, round mild

1

Baby kale, leaves

1

Garlic clove, small

800 g

Jap pumpkin, small wedges thin

1 tbsp

Thyme and flat-leaf parsley

1

Egg

1 tsp

Dijon mustard

1

Olive oil

1 1/2 tbsp

Olive oil, extra-virgin

2 tsp

Red wine vinegar

1

375 gm sheet Butter puff pastry

50 g

Gruyere

200 g

Ricotta, firm

Finely grated rind and juice of 1/2 lemon