Pumpkin & Goat's Cheese Tart Recipe

240 grams frozen puff pastry (sheets, just thawed (our pastry sheets are about 23cm square)
650 grams pumpkin (butternut pumpkin, peeled, deseeded)
120 grams goat cheese, crumbled
2 teaspoons thyme leaves, fresh

4 eggs
160 ml thickened cream (2/3 cup)
185 ml milk (3/4 cup)
Small mixed lettuce leaves, to serve

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.