Goat’s cheese & rosemary tarts
James Martin's crisp puff pastry cheese tartlets make a great canapé or accompaniment to soup
Roasted butternut squash soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 70g pack cubetti di pancetta
- 1 butternut squashpeeled and chopped
- 1 large onionchopped
- 2 garlic cloveschopped
- 1 tbsp clear honey
- 3 rosemarysprigs
- 600ml chicken stock
- 150ml white wine
- 100ml double cream
- juice 1 lemon
- 25g toasted pine nut
Nutrition: per serving
- kcal342
- fat21g
- saturates9g
- carbs24g
- sugars15g
- fibre5g
- protein12g
- salt0.83glow
Method
step 1
Heat oven to 200C/180C fan/gas 6. Put the pancetta in a frying pan and fry until crispy. Set aside. Put the squash, onion and garlic in a large roasting tin. Add the honey and rosemary, then roast for about 30 mins, turning squash halfway through, until cooked, tender and golden brown.
step 2
Remove tin from the oven, take out the rosemary and discard. Transfer contents of tin to a food processor with the stock, wine, cream and lemon juice. Season, then blend until smooth.
step 3
Transfer mixture to a large saucepan and reheat. Divide soup between individual bowls and top with a sprinkle of pine nuts and pancetta. Serve with Goat's cheese & rosemary tarts if you like (see Goes well with...').
