Pumpkin, Pecan & Wensleydale Tarte Tatin

IMG_3585The last of my 3 recipes tarte tatin recipes is much drier than the previous two, with no caramel or sauce.  This recipe relies on the sweetness of the pumpkins, offset by fresh Wensleydale cheese and a punch of mild, fruity chilli.  Throw in a handful of pecans for some crunch and you’re good to go…

To make this recipe you’ll need a 20cm/8″ oven proof frying pan

Makes 1 * 20cm Tart


  • 300g (half portion) of rough puff pastry
  • 1 small pumpkin (Red Kuri type, about the size of a grapefruit), peeled & sliced
  • 8 cloves Garlic
  • 2 tbsp tbsp Olive Oil
  • 1 Mild Chilli, deseeded & sliced
  • A few sprigs of fresh Thyme
  • 30g Pecan Nuts, roughly chopped
  • 60g Wensleydale Cheese


  • Toss the pumpkin, garlic and half of the thyme in a baking tray with half of the oil and a little salt
  • Roast for about 30 minutes until soft but not falling apart.  Set aside
  • Roll out the pastry to about 4mm thick and cut a round 20cm across, big enough to cover the pan
  • In the frying pan add the remaining oil and thyme, then sprinkle over the chilli
  • Place the roasted garlic cloves then carefully layer up the roasted pumpkin in a neat round
  • Sprinkle the pecans and cheese on top of the pumpkin, then lay on the pastry
  • Push the pastry down around the edges of the pan, excluding as much air as possible.  Cut a whole in the centre to let the steam out
  • Bake in a preheated oven 210oC, for about 30 minutes until golden brown
  • Take out of the oven and set aside for 5 minutes
  • Take a large dinner place and cover the top of the pan.  Carefully invert the pan – the taste should drop neatly onto the plate

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