Pumpkin and goats cheese tart

Cooking Vegetarian Pumpkin and goats cheese tart

This impressive make-ahead tart is perfect for entertaining, picnics and everything in-between!

Lables: Vegetarian Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. 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.
  2. 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.
  3. 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.

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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 thickened cream
185ml milk
Small mixed lettuce leaves, to serve

Adv

Autors
Preparation time
25
Cooking time
45
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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