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