Honey Roasted Pumpkin, Pancetta & Spinach Tart

Honey Roasted Pumpkin Pancetta & Spinach tart

 

Serves 6

 

Ingredients

1 pkt. Of short crust pastry from Igloo

or

225g/8oz flour – sieved

125g/4½oz butter

1 egg – lightly beaten

2-3 dsp cold water

Filling

400 gms. Of Pumpkin flesh – cut into chunks and oven roasted with honey

2 red onions – sliced

1 dsp. Rapeseed oil

150 gms. Spinach

100 gms. (4 oz) Pancetta bacon – diced

250 mls. Greek yoghurt

3 eggs – beaten lightly

Pinch of Paprika

100 gms. Ballyblue Brie cheese

100 gms. Parmesan – grated

2 dsp. Honey

 

 

Method

Place all the ingredients in a food processor and whiz until they bind together to form a soft dough. Roll out to the thickness of 1 cm/½ inch, to line a rectangular dish aprox. 10” x 6”.

 

Heat the oil in a small frying pan. Add the onion and cook lightly for 1 minute. Add the oven roasted pumpkin flesh, pancetta and cook for 2 – 3 minutes, add the spinach, and transfer to the lined pastry case. Mix together the yoghurt, eggs & paprika. Pour over the Pumpkin mixture, sprinkle with cheese and bake in the oven 200 degrees C, for 20 – 25 minutes.