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Pumpkin and goat's cheese tart
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
70 minutes
Impressive make-ahead tart for easy entertaining and picnics!
Ingredients:
  • 2 sheets frozen puff pastry, just thawed
  • 650g butternut pumpkin, peeled, deseeded
  • 120g goat's cheese, crumbled
  • 2 tsp fresh thyme leaves
  • 4 eggs
  • 160ml (2/3 cup) thickened cream
  • 185ml (3/4 cup) milk
  • Small mixed lettuce leaves, to serve
Instructions:
  • Preheat the oven to 220°C/200°C fan forced. Grease a 23cm fluted tart tin, line it with pastry, and press it well into the sides. Bake on a tray for 15 minutes until lightly golden. Allow it to cool for 5 minutes, then gently press down on the base to flatten it. Trim any excess pastry if preferred.
  • Thinly slice the pumpkin with a sharp knife or mandolin. Place the slices in the pastry shell in a rosette pattern, starting from the outside and working your way in. Top with goat's cheese and sprinkle with thyme.
  • Lower oven temperature to 170°C/150°C fan forced. Combine eggs, cream, and milk in a bowl, season, then pour over the pumpkin. Bake for 30 minutes or until set. Season again and enjoy with lettuce leaves.

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