Paul Napper, head chef at the Evesham Hotel shares his latest recipe with The Observer.
ROASTED PUMPKIN AND FETA TARTS
Halloween, the night before All Saints Day when the spirits of the dead are said to roam …
There’s nothing spooky about my tart but if you’re planning a party for either Halloween or Bonfire Night they make great little nibbles.
275g Pumpkin – peeled, de-seeded and cut into 1cm cubes
Dash of olive oil
180g Ricotta cheese
1 sheet of ready to roll puff pastry (25 x 25 cm)
1 tbl spoon of chopped fresh thyme
12 pitted olives
1 tbl spoon of pine nuts
60g Feta cheese (crumbled)
1. Pre-heat the oven to 200˚c
2. Place the diced pumpkin on a baking tray and drizzle with the olive oil, season with some salt and pepper then toss together and bake in the oven for 25 minutes or until tender then take out and place to one side
3. Increase the oven temperature to 220oc and line a tray with baking paper
4. Cut the pastry into 12 squares and prick all over with a fork
5. Mix the ricotta and thyme together in a bowl and season with salt and pepper then spread over the 12 pastry squares
6. Then top with the pumpkin, olives, pine nuts and feta
7. Bake for 12-15 minutes or until golden
Working in a 500 year old building means I’ve got used to creaks and groans – and that’s just the kitchen staff!