Tom Aikens' organic mini pumpkin and ricotta tarts with spiced honey recipe

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Tom Aikens' organic mini pumpkin and ricotta tarts with spiced honey recipe

Recipe courtesy of www.greatbritishchefs.com

Ingredients

For the roast pumpkin
  • 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
For the roast pumpkin (to taste)
  • 1 salt
  • 1 salt
  • 1 salt
For the spiced honey
  • 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
For the tart bases
  • 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
To assemble
  • 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

  1. Begin with the spiced honey. Cook down the lemon juice, orange juice and vinegar in separate pans until all reduced by half.
  2. 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.
  3. Strain the infused honey through a fine sieve to remove the flavourings and store in sterilised jars until needed.
  4. Preheat the oven to 180°C/Gas mark 4.
  5. 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.
  6. 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.
  7. 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.
  8. Preheat the oven to 200°C/Gas mark 5.
  9. 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.
  10. 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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