Classic Puff Pastry with Pumpkin and Ginger Compote
Category: Appetizers
Serves: 12
Ingredients
| Ingredient | Quantity |
|---|---|
| Pumpkin | 200g |
| Shallot | 1 |
| Rosemary (sprigs) | 2 |
| Fresh Ginger | 5g |
| Extra virgin olive oil | 2 tbsp |
| Smoked pancetta | 2 slices |
| Salt | To taste |
| White wine | 50ml |
| Olive oil from La Bottega di Olivia&Marino | 12 tbsp |
Instructions
To create the perfect Classic Puff Pastry with Pumpkin and Ginger Compote, begin by peeling the pumpkin with a sharp knife to remove its skin. In a non-stick saucepan, heat the extra virgin olive oil and sauté the chopped shallot until it becomes soft and translucent.
Next, add the pumpkin, cutting it into small pieces. Toss in the fresh ginger, peeled and chopped, along with the sprigs of rosemary (4-5). Allow everything to sauté for a minute to release the flavors, then deglaze the pan with the white wine, stirring gently. Let it simmer for a few more minutes until the pumpkin begins to soften.
Once the pumpkin is tender, remove half of it and set it aside. Blend the remaining pumpkin into a smooth compote. Dice a small portion of the cooked pumpkin and add it back into the mixture, along with some thin strips of smoked pancetta and a few sprigs of rosemary. Stir everything together to combine the flavors.
Now you’re ready to assemble your puff pastry. Simply top each pastry sheet with the pumpkin and ginger compote, adding a delicate balance of smooth and chunky texture, a hint of smokiness from the pancetta, and the fresh aroma of rosemary. These Classic Puff Pastry with Pumpkin and Ginger Compote are now ready to be served as the perfect appetizer for any occasion!
Enjoy these flavorful bites, a beautiful blend of earthy pumpkin and aromatic ginger, encased in a crispy puff pastry for a deliciously unique treat.
