Pumpkin & Goat's Cheese Tart

4
Servings
25m
Prep Time
45m
Cook Time
1h 10m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

Related