Feuille of Pumpkin with Bacon and Olives

1 Cut the pumpkin into thin slices, arrange on a plate lined with baking paper and brush with 2 tablespoons of oil emulsified with 2 tablespoons of water and a pinch of salt. Cover the slices with a second sheet of parchment paper and bake in preheated oven at 200 degrees for 20 minutes.

2 Pitted olives, coarsely chopped pulp and mix it with a ten-leaf parsley and mint, washed and chopped. Heat a nonstick frying pan, and without seasoning, saute the diced bacon and pine nuts over medium heat until starting to brown.

3 Place the center of the plates with a layer of pumpkin slices, sprinkle with the chopped olives and herbs and continue with the layers to build up a puff pastry. Ultimate
with bacon and pine nuts and serve immediately.

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