Ingredients
Method
Prepare the pastry
- Rub the flour and chilled butter together with a pinch of salt until the texture turns fine and sandy. Add a little cold water, just enough to bring it together into a soft dough. Shape gently, wrap, and chill until firm and well rested.
Roast the pumpkin
- Lightly coat the pumpkin slices with olive oil and arrange them in a single layer. Roast until tender, with lightly caramelised edges, then set aside to cool.
Wilt the spinach
- Place the spinach into a warm pan and allow it to collapse in its own steam. Once softened, drain well and press out any excess moisture until dry and concentrated in flavour.
Whisk the custard
- Combine the eggs, extra yolk, cream, Parmesan, and a fine grating of nutmeg. Whisk until smooth and cohesive, seasoning lightly to taste.
Line and blind-bake
- Roll the pastry thinly and line six tart tins. Chill briefly to help it hold its shape, then blind-bake until lightly golden and set.
Build the filling
- Divide the spinach evenly between the cases, seasoning gently. Layer over the roasted pumpkin, then scatter with small, delicate pieces of Gorgonzola.
Bake the tarts
- Pour the custard carefully into each tart and finish with freshly ground black pepper. Bake until just set, with a soft centre and a lightly golden surface.
Rest and serve
- Allow the tarts to rest briefly before serving, giving the custard time to settle and the flavours to fully develop.
