Pulp fic­tion

The Guardian - Feast - - News -

Prep Cook Serves 20 min 2 hr 8-10

1 large pump­kin (2–3kg) ½ tsp salt

1 tsp white pep­per

1 tsp ground gin­ger ¼ tsp grated nut­meg 100g gruyere, grated

6 slices white bread, cut into cubes and fried in but­ter

200ml sin­gle cream

Heat the oven to 200C/400F/gas 6. Cut a cir­cle of 5–7cm ra­dius around the stem at top of the pump­kin to form a lid. Lift this out and scrape out all the seeds from the in­side with a spoon. Sea­son the in­side with salt, pep­per, gin­ger and nut­meg. Add one-third each of the cheese, crou­tons and cream. Con­tinue with two more lay­ers. Hold back a hand­ful of crou­tons for gar­nish. Re­place the lid, wrap the pump­kin in foil, put in an oven­proof dish and bake for two hours.

Re­move the pump­kin from the oven and leave to stand, still wrapped, for 10 min­utes. Un­wrap and lift off the lid. Us­ing a spoon, care­fully ease the soft flesh away from the walls so that it mixes with the cream and cheese mix­ture. If you have a hand­held blender, liq­uidise the soup in­side the shell to a smooth puree. If not, whisk the in­gre­di­ents to­gether lightly to Ev­ery part of the pump­kin – skin, leaves, flow­ers, even the stem – can be eaten. Turn to p27 for more about how to get the most out of it pro­duce a more rus­tic and home­spun style of soup. In ei­ther event, take the whole pump­kin to the ta­ble, gar­nished with crou­tons, and la­dle the soup into bowls. From A Long and Messy Busi­ness by Row­ley Leigh (Un­bound) Prep Cook Serves 25 min 1 hr 10 min 6-8

For the parme­san pas­try 250g plain flour

Salt and black pep­per 125g but­ter, diced

50g parme­san, grated

4 tbsp ice-cold wa­ter 1 tsp cider vine­gar

For the fill­ing

700g peeled pump­kin 2 tbsp olive oil

4 gar­lic cloves, un­peeled 100g cavolo nero

4 eggs

350g ri­cotta

50g parme­san, grated 100g gor­gonzola

1 tbsp pump­kin seeds Chilli flakes Put the flour into a bowl and sea­son. Add the but­ter and rub it into the flour, un­til there are only small flecks re­main­ing. Add the parme­san and mix in. Make a well in the mid­dle, add the wa­ter and vine­gar and com­bine un­til the pas­try comes to­gether in a dough. Wrap in cling­film and chill for an hour.

Heat the oven to 190C/375F/gas 5. Cut the pump­kin into thick slices, tip into a roast­ing tray, add the gar­lic, toss with the oil and sea­son. Roast for about 30 min­utes, un­til just start­ing to caramelise.

Blanch the cavolo nero in boil­ing wa­ter for 30 sec­onds. Drain, cool un­der cold run­ning wa­ter and pat dry.

Roll out the pas­try on a floured sur­face so that it is 10cm wider than the tart tin. Line the tin, leav­ing the ex­cess hang­ing over the edges, and chill for 20 min­utes.

Whisk the eggs, ri­cotta and parme­san. Sea­son and pour into the pas­try case. Ar­range the pump­kin and cavolo nero on top, squeeze the roast gar­lic from its skin and dot the gar­lic puree around the veg­gies. Crum­ble the gor­gonzola and sprin­kle the pump­kin seeds and chilli flakes over. Bake for 30–35 min­utes, un­til the pas­try is crisp and the fill­ing golden. Trim the ex­cess pas­try from the tart, and serve hot, warm or at room tem­per­a­ture.

From Pies and Tarts by An­nie Rigg (Quadrille)

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