Pumpkin tart with ricotta gnocchi
'This crisp tart combines new-season pumpkin with creamy ricotta gnocchi. Buy wedges taken from larger pumpkins or small Caribbean pumpkins; if they are not in shops, butternut, acorn or other large squash can be used. You will need to drain the ricotta in a sieve lined with kitchen towel for 1 hour.' - Rose Prince
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Ingredients
Serves 6
For the tart
For the gnocchi
Method
Step 1
Heat the oven to 190˚C/fan oven 170˚C/mark 5. Rub the garlic head with olive oil and place on a baking tray at least 30 x 30cm in size. Roast for 20 minutes, until the garlic is golden brown. Remove from the oven and allow to cool, then pull apart the cloves. Cut the root end off each clove and squeeze the soft flesh in the centre into a small bowl and set aside. Leave the oven on and set aside the tray.
Step 2
Cut the pumpkin flesh into very thin slices (2mm), then into 'tiles', approximately 4 x 5cm, and set aside.
Step 3
Make the gnocchi by beating together all the ingredients in a bowl with 1/2tsp salt and a pinch of white pepper. Chill until needed.
Step 4
Roll out the pastry to 30cm square - if you have bought the pastry in a sheet, it may need to be rolled more to fit. Line the baking sheet with baking parchment. Roll the pastry onto the pin, unroll onto the baking sheet and prick with a fork, except for a 1/2cm border.
Step 5
To assemble the tart, spread a thin layer of the garlic paste on the pastry. Next, arrange the pumpkin slices in rows so they overlap slightly. Brush with the melted butter and season. Bake the tart in the oven for 20 minutes, then remove. Taking two dessert spoons, form the gnocchi mixture into 8 lozenge shapes and drop them at intervals on the surface of the partially cooked tart. Return it to the oven and bake for another 10-15 minutes, or until the pastry is golden and crisp, the pumpkin slices soft and the gnocchi firm and slightly puffed. Serve with a little more parmesan grated or shaved over the surface.
