Tom Aikens' organic mini pumpkin and ricotta tarts with spiced honey recipe
![Tom Aikens' organic mini pumpkin and ricotta tarts with spiced honey recipe](https://loveincorporated.blob.core.windows.net/contentimages/main/tom+aikens+-+organic+mini+pumpkin+and+ricotta+tarts+(3).jpg)
Recipe courtesy of www.greatbritishchefs.com
Ingredients
- 2 pumpkins (organic is preferred), or 1 large butternut squash
- 2 pumpkins (organic is preferred), or 1 large butternut squash
- 2 pumpkins (organic is preferred), or 1 large butternut squash
- 1 salt
- 1 salt
- 1 salt
- 250 ml lemon juice
- 300 ml orange juice
- 500 ml xeres vinegar
- 500 g honey (organic is preferred)
- 2 garlic gloves (organic is preferred), halved
- 1 piece of fresh ginger (organic is preferred), about 5g, sliced
- 1 star anise
- 1 cinnamon stick
- 12 g salt
- 12 g mixed spice
- 7 g cloves
- 5 slices of orange peel
- 7 g juniper berries
- 7 g fennel seeds
- 3 g cumin seeds
- 3 g coriander seeds
- 3 g black peppercorns
- 1 g smoked paprika
- 1 pinch cayenne pepper
- 8.8 fl oz lemon juice
- 10.6 fl oz orange juice
- 17.6 fl oz xeres vinegar
- 17.6 oz honey (organic is preferred)
- 2 garlic gloves (organic is preferred), halved
- 1 piece of fresh ginger (organic is preferred), about 5g, sliced
- 1 star anise
- 1 cinnamon stick
- 0.4 oz salt
- 0.4 oz mixed spice
- 0.2 oz cloves
- 5 slices of orange peel
- 0.2 oz juniper berries
- 0.2 oz fennel seeds
- 0.1 oz cumin seeds
- 0.1 oz coriander seeds
- 0.1 oz black peppercorns
- 0 oz smoked paprika
- 1 pinch cayenne pepper
- 1.1 cups lemon juice
- 1.3 cups orange juice
- 2.1 cups xeres vinegar
- 17.6 oz honey (organic is preferred)
- 2 garlic gloves (organic is preferred), halved
- 1 piece of fresh ginger (organic is preferred), about 5g, sliced
- 1 star anise
- 1 cinnamon stick
- 0.4 oz salt
- 0.4 oz mixed spice
- 0.2 oz cloves
- 5 slices of orange peel
- 0.2 oz juniper berries
- 0.2 oz fennel seeds
- 0.1 oz cumin seeds
- 0.1 oz coriander seeds
- 0.1 oz black peppercorns
- 0 oz smoked paprika
- 1 pinch cayenne pepper
- 250 g puff pastry
- 1 egg, beaten, to glaze
- 8.8 oz puff pastry
- 1 egg, beaten, to glaze
- 8.8 oz puff pastry
- 1 egg, beaten, to glaze
- 250 g ricotta (organic is preferred)
- 1 bunch of fresh thyme (organic is preferred), leaves picked
- 30 g parmesan, shaved
- 8.8 oz ricotta (organic is preferred)
- 1 bunch of fresh thyme (organic is preferred), leaves picked
- 1.1 oz parmesan, shaved
- 8.8 oz ricotta (organic is preferred)
- 1 bunch of fresh thyme (organic is preferred), leaves picked
- 1.1 oz parmesan, shaved
Details
- Cuisine: British
- Recipe Type: Starter
- Difficulty: Medium
- Preparation Time: 40 mins
- Cooking Time: 120 mins
- Serves: 40
Step-by-step
- Begin with the spiced honey. Cook down the lemon juice, orange juice and vinegar in separate pans until all reduced by half.
- Combine in one large pan and add the honey and spices. Place over a medium heat and simmer gently for 10 minutes then set aside to cool and infuse for 1 day.
- Strain the infused honey through a fine sieve to remove the flavourings and store in sterilised jars until needed.
- Preheat the oven to 180°C/Gas mark 4.
- Cut the pumpkin in half (or into quarters if very large), scoop out the seeds and place on a large baking tray. Drizzle over 1-2 tbsp of the spiced honey and season with salt. Roast for 45-60 minutes until tender.
- Once cool enough to handle scoop out the soft flesh and add to a pan with 25g of the spiced honey and a pinch more salt. Cook together for 5-10 minutes then transfer to a blender and blitz to form a smooth purée. Set aside to cool.
- Meanwhile roll out the puff pastry to 0.5cm thick and stamp out 3cm rounds with a pastry cutter. Place on a baking tray lined with baking paper and chill in the fridge for 15 minutes.
- Preheat the oven to 200°C/Gas mark 5.
- Brush the pastry with the beaten egg glaze then cover with a piece of baking paper. Place an empty tray over the paper to keep the pastry flat while it cooks. Bake in the oven for 8-10 minutes until golden then allow to cool.
- To serve, spread 1 tsp of the spiced pumpkin puree over each circle of pastry then dot with pieces of ricotta. Sprinkle over the thyme leaves and Parmesan shavings to garnish.
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