Pumpkin & Goat's Cheese Tart

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.