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Pumpkin tarts with spinach and Gorgonzola


This tart beautifully fuses the sweet flavours of pumpkin and squash with savoury for the perfect winter warmer. This recipe can be served as one large pie for sharing or as six individual tartlets.

Preparation time

1 hour

Cooking time

1 hour 15 minutes

Ingredients (serves 6)

  • 225g plain flour
  • 175g butter
  • Pinch of salt
  • Cold water
  • 450g pumpkin or squash
  • Olive oil
  • 450g spinach
  • 2 large eggs
  • 1 egg yolk
  • 275ml double cream
  • 50g grated Parmesan
  • Grated nutmeg
  • 200g Gorgonzola


Step 1: For the pastry, mix flour, butter and salt to form the texture of breadcrumbs. Add water to bind the pastry. Wrap dough in cling film and refrigerate for 30 minutes.

Step 2: Preheat the oven to 180°C/gas mark 4. Cut the pumpkin slices vertically, remove any seeds and peel. Brush with olive oil and bake in the oven for 20 minutes. De-stalk, wash and boil the spinach for four minutes. Then drain and cool.

Step 3: Mix the eggs, egg yolk, cream, and Parmesan. Roll out the pastry into a tart tin and chill for 15 minutes. Prick and line it with greaseproof paper and ceramic baking beans. Bake for seven minutes. Remove the paper and beans and cook for another four minutes.

Step 4: Cut the pumpkin into 1cm thick slices. Drain and chop the spinach, add the nutmeg in the tart case, adding pumpkin slices. Dot with Gorgonzola, pour in the custard mixture and bake for 40 minutes. Leave to cool.

From Roast Figs, Sugar Snow: Food To Warm The Soul by Diana Henry (£15.99, Octopus Books)



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