There’s nothing like a delicious savoury snack to put you in a good mood. This pumpkin and goat’s cheese tart with puff pastry and fresh thyme is the perfect weekday lunch or lazy mid-week dinner. With it’s blend of sweet flavour from the pumpkin and creamy goat’s cheese, this tasty savoury treat will no doubt have you coming back for more. The best thing, though, is that it’s surprisingly simple to put together.
- 2 sheets frozen puff pastry, just thawed
- 650g butternut pumpkin, peeled, deseeded
- 120g goat’s cheese, crumbled
- 2 tsp fresh thyme leaves
- 4 eggs
- 160ml thickened cream
- 185ml milk
- Preheat oven to 220C.
- Lightly grease a 23cm fluted tart tin and line with the pastry, pressing well into the side.
- Place on a baking tray and bake for 15 minutes.
- Set aside for 5 minutes. Use your hands to press down on the base to flatten.
- If desired, use a sharp knife to trim the excess pastry.
- Meanwhile use a very sharp knife to thinly slice the pumpkin.
- Starting on the outside and working your way in, arrange the pumpkin in the pastry shell.
- Scatter the goat’s cheese over the pumpkin. Sprinkle with thyme.
- Reduce oven to 170C. Whisk together the eggs, cream and milk in a bowl. Season.
- Carefully pour over the pumpkin. Bake for 30 minutes.
Have you made this recipe before?