Pumpkin, pine nut & chilli pesto tart
GFO
LC
PREP 20 MINS COOK 40 MINS
SERVES 6 (AS A LIGHT MEAL)
1 sheet reduced-fat puff pastry or gluten-free pastry, thawed Plain flour or gluten-free plain flour, for dusting
120g reduced-fat ricotta
4 tbsp Jamie Oliver Chilli & Garlic
Pesto or gluten-free pesto Freshly ground black pepper
1 small (800g) round pumpkin, peeled, deseeded, thinly sliced
2 tbsp olive oil
1½ tbsp pine nuts, toasted
70g rocket or baby kale
1 red chilli, thinly sliced
20g parmesan shavings
1 Preheat oven to 180°C (fanforced). Place a large baking tray in the oven to preheat.
Roll out the pastry on a lightly floured work surface to about 40cm x 40cm. Cut out
