Honey Roasted Pumpkin Chorizo & Spinach Tart

This tart can also be made with roasted balsamic pears, figs, blue cheese and parma-ham with the same topping.



1 pkt. of short crust pastry from igloo or:

225g/8oz flour – sieved

125g/4 1/2 oz butter

1 egg – lightly beaten

2-3 dsp cold water



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

2 red onions – sliced

1 dsp. Rapeseed oil

150 gms. Spinach

100gms. (4 oz) Pancetta or chorizo – diced

250 mls. Greek yoghurt

3 eggs – beaten lightly

Pinch of Paprika

100 gms. Ballyblue Brie cheese

100 gms. Parmesan – grated

2 dsp. Honey



Place all ingredients in a food processor and whiz until the bind together to form a soft dough. Roos out to the thickness of 1cm/1/2 inch, to line a rectangular dish approx. 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 on 200 degrees C, for 20-25 minutes.