Tom's Pumpkin, Ricotta and Ginger Tarts Makes 4 individual tartsIngredients:Pumpkin Puree:200g rough diced pumpkin25g shallotsKnob of butter150ml of double cream10g of ginger, grated1 pinch of salt3 pinches of pepperPumpkin and Ricotta:100g of 2cm dice pumpkin15mls of olive oil2 sprigs of picked thyme1 pinch of salt3 pinches of pepper100g ricotta cheeseFilling:50g crème fraiche50ml whole milk50ml double cream2 eggsPastry:125g plain flour1 pinch of salt55g butter, cubed2-3 tbsp cold waterMethod: To make the puree peel and de-seed the pumpkin and cut into a rough dice. Sweat off the shallots in the butter, then add the squash and ginger and gently cook for approximately 5 minutes in an oiled pan. Add 150ml cream and cook until the pumpkin is tender, then strain off the cream and blend the squash to a puree. Add back some of the strained cream ifneeded to give it a smooth consistency. To make the Pastry put the flour and salt in a large bowl and add the cubes of butter. Rub the butter into the flour until you have a mixture that resembles breadcrumbs. Stir in just enough cold water to bind the dough. Wrap the dough in clingfilm and chill for 10-15 mins. Pumpkin and Ricotta: Peel and dice the pumpkin, place in a large bowl, dress with olive oil, thyme and seasoning, place on a large tray and cover with foil. Cook at 160°C until tender. Crumble the ricotta and leave to one side until ready to assemble. Main filling: Whisk the crème fraiche, whole milk, double cream and 2 eggs together in a large bowl. To assemble: Line 4 individual tart tins with the pastry, then pour 1tbsp of puree in each tin and spread it around the pastry bottom using the back of a spoon. Sprinkle the pumpkin and ricotta over the top of the puree, then pour in the filling. Add the final small spoonful’s of the pumpkin puree on top and garnish with the thyme. Bake the tarts in the oven at 160°C for 15 minutes. This recipe was kindly donated to the #PumpkinRescue campaign by Tom's Kitchen.Click here for more recipes. Win a signed copy of High Fearnley-Whittingstall's new book For a chance to win a signed copy of the much anticipated book, Love Your Leftovers, share your top pumpkin or squash recipe on Facebook using #PumpkinRescue, or if you’re not on Facebook pop it in an email to firstname.lastname@example.org.Keep up to date with the #PumpkinRescue on Twitter, Instagram & Facebook.