Pumpkin & Goat's Cheese Tart
"From our Sunday newspaper The Sunday Times. Times are estimated."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (663 g)
- Calories 923.6
- Total Fat - 61 g
- Saturated Fat - 22.7 g
- Cholesterol - 952.3 mg
- Sodium - 786 mg
- Total Carbohydrate - 46.2 g
- Dietary Fiber - 2.7 g
- Sugars - 9.9 g
- Protein - 48 g
- Calcium - 555.3 mg
- Iron - 7.6 mg
- Vitamin C - 17.9 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Preheat oven to 220°C/200°C fan forced.
Step 2
Lightly grease a 23cm (base measurement) fluted tart tin and line with the pastry, pressing well into the side and place on a baking tray and bake for 15 minutes or until light golden.
Step 3
Set aside for 5 minutes to cool slightly and using your hands to press down on the base to flatten and if desired, use a sharp knife to trim the excess pastry.
Step 4
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 and scatter the goat’s cheese over the pumpkin and sprinkle with the thyme.
Step 5
Reduce oven to 170°C/150°C fan forced.
Step 6
Whisk together the eggs, cream and milk in a bowl and season and then carefully pour over the pumpkin and bake for 30 minutes or until firm and season and serve with lettuce leaves.
Tips
No special items needed.
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