Pumpkin and goats cheese tart

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

Recipe «Pumpkin and goats cheese tart» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

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

Instructions

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.