Natto miso and ginger pumpkin tarts
©Holly Davis www.foodbyhollydavis.com
Serves six
Season autumn/winter
280gms hot water pastry baked in a 12 inch tart case or 360gms baked in six 5cm tart cases
500mls stock
3 tablespoons sesame oil
4 medium onions sliced in medium wedges
1 knob fresh ginger sliced in very fine slithers
¼ of a preserved lemon, finely sliced
500gms jap pumpkin cut in small wedges
½ teaspoon sea salt
1½ tablespoon natto miso
combine the stock with 2 tablespoons of oil, onions, ginger and lemon
bring to a simmer uncovered, while this is cooking
rub the pumpkin with the salt and 1 tablespoon of oil
bake approximately 35 minutes in a 200° oven the pumpkin will be soft and browning
remove from the oven
mix the natto miso through the pumpkin carefully and set aside
cook the onion mixture until no liquid is left and the onions are very soft and frying in the oil
fry for a further 10 minutes
blanch the green beans
shock cool and drain well set aside
combine the pumpkin and onion mixes together
fill the pre-baked tart case or cases top with green beans and serve
