Pumpkin and goat's cheese tart

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How to make Pumpkin and goat's cheese tart

  • Yield : 4
  • Prep Time : 0:25
  • Cook Time : 0:45
  • Total Time : 1:10

Ingredients

  • 2 sheets frozen puff pastry, just thawed
  • 650g butternut pumpkin, peeled, deseeded
  • 120g goat's cheese, crumbled
  • 2 teaspoons fresh thyme leaves
  • 4 eggs
  • 160ml (2/3 cup) thickened cream
  • 185ml (3/4 cup) milk
  • Small mixed lettuce leaves, to serve

Method

  • Step 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.
  • Step 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.
  • Step 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.

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