Why not try something a little less spooky and a little more delicious with these delectable Pumpkin and Gruyére Tartlets – courtesy of Lakeland LTD
Pumpkin & Gruyère Tartlets (makes 8)
What you need
Pastry
- 400g plain flour, plus extra for dusting
- Large pinch salt
- 200g unsalted butter, cubed
- 4-6 tbsp cold water
Filling
- 3cm chunk Parmesan, grated
- 5 eggs
- 5 egg yolks
- 215g of tinned pumpkin
- 500ml double cream
- Salt, pepper & nutmeg to season
- 250g Gruyère cheese, cubed, reserve a few pieces
- Small handful of thyme
What you do
- Preheat the oven to 180°C/350°F.
- To make the pastry, sift the flour and salt into a large bowl, rub in the butter until mixture resembles breadcrumbs. Stir in the water, a little at a time, until a smooth dough is formed. Turn onto a floured surface, lightly press into a flattened ball, wrap in clingfilm and refrigerate for an hour.
- Place on a floured surface and roll out to a thickness of approx. 4mm. Cut pastry circles and line eight 12cm tartlet tins. Place a layer of greaseproof paper in each, add a few baking beans, bake for 15 minutes then allow to cool.
- When cool, sprinkle the Parmesan into the pastry cases. Mix the remaining filling ingredients, except the thyme, together and pour into the cases. Cook for 30 minutes, sprinkle the reserved Gruyère cubes on top and cook for a further 5 minutes.
- Garnish with thyme.
