This impressive make-ahead tart is perfect for entertaining, picnics and everything in-between!
- Preheat oven to 220°C/200°C fan forced. Lightly grease a 23cm (base measurement) fluted tart tin and line with the pastry, pressing well into the side. Place on a baking tray and bake for 15 minutes or until light golden. Set aside for 5 minutes to cool slightly. Use your hands to press down on the base to flatten. If desired, use a sharp knife to trim the excess pastry.
- Meanwhile, use a very sharp knife or mandolin to thinly slice the pumpkin. Starting on the outside and working your way in, arrange the pumpkin in the pastry shell in a rosette pattern. Scatter the goat’s cheese over the pumpkin. Sprinkle with the thyme.
- Reduce oven to 170°C/150°C fan forced. Whisk together the eggs, cream and milk in a bowl. Season. Carefully pour over the pumpkin. Bake for 30 minutes or until firm. Season. Serve with lettuce leaves.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set