Line a baking tray with baking paper. Join 2 sheets thawed shortcrust pastry to form a 34cm x 24 piece. Use a sharp knife to score a 1cm border around the edge. Bake in a 200C oven for 20 minutes until golden. Scatter 2 cups cubed, cooked pumpking and 1/2 cup walnuts over the pastry then spoon over 200g creme fraiche. Season. Bake for 15-20 minutes until golden Top pastry with 2tsp thyme leaves, 80g rocket, 1 Tbsp olive oil and juice 1/2 lemon. Serves 6
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