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    Roast Pumpkin and Gorgonzola Tartlets

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    Roast Pumpkin and Gorgonzola Tartlets

    Serves: 4

    Ingredients

    • 20g Gorgonzola
    • 200g sheet of ready-rolled puff pastry
    • 200g pumpkin
    • 2–3 tbsp olive oil
    • 1 sprig of rosemary

    Method

    1. On a large roasting tray, cook 200g pumpkin, peeled and cut into 1cm cubes, in 2–3 tbsp olive oil with a sprig of rosemary. Take a 200g sheet of ready-rolled puff pastry and cut out four 10cm circles. Mark out a slightly smaller circle inside each one, leaving a 1cm border. With the tip of a sharp knife, score lightly in a crisscross pattern. Prick all over the inner circle with a fork. Place on flat baking sheets and bake for 20 minutes at 190°C, gas mark 5. Crumble 20g Gorgonzola and some roasted pumpkin into the centre of each pastry circle. Bake for 5 minutes. Serve with black pepper.

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