Ingredients Jump to Instructions ↓

  1. 700g pumpkin (or butternut squash), peeled, deseeded and cut into 1cm-thick slices

  2. 1 red onion, sliced

  3. 2-3 sprigs fresh thyme

  4. 2tbsp olive oil

  5. 200g broccoli, cut into 4cm lengths

  6. 2 cloves garlic, sliced

  7. 1 pack puff pastry

  8. 2tbsp pine nuts

  9. 4tbsp creme fraiche

  10. Freshly ground black pepper and sea salt, to taste

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 200°C/400°F/Gas Mark 6.

  2. Put the pumpkin, red onion and thyme in a roasting tin and pour over the olive oil. Toss to mix well and roast in the oven for 15 mins.

  3. Then add the broccoli and garlic to the roasting tin, mix through and roast for a further 5 mins.

  4. Meanwhile, take a heavy-bottomed baking sheet and line it with baking parchment.

  5. Roll out the pastry to whatever shape best fits your baking sheet and when the filling is cooked, spread it over the pastry, leaving a generous 1cm border all around the outside.

  6. Sprinkle over the pine nuts, dot little blobs of creme fraiche over the surface and season with freshly ground black pepper and a little sea salt.

  7. Bake in the oven for around 20 mins or until the pastry is crisp and golden. Serve with a simple green salad.


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