Pumpkin and goat’s cheese tart

The last thing you want to be doing on a weekend is slaving over a hot stove to have lunch prepared. That’s where any meal that you can prepare ahead of time for a fuss free, yet amazingly delicious lunch when you’d rather be relaxing with a coffee and a good book than cooking. 

This pumpkin and goat’s cheese tart with its blend of sweet flavour from the pumpkin, creamy goat’s cheese, and olives is just perfect to prepare ahead of when you’ll need it so that you can just relax and enjoy, and spend your morning doing the things you’d rather be doing. 

Ingredients

• 2 sheets frozen puff pastry, just thawed
• 650g butternut pumpkin, peeled, deseeded
• 120g goat’s cheese, crumbled
• 1/2 cup green olives, halved
• 2 teaspoons fresh thyme leaves
• 4 eggs
• 2/3 cup thickened cream
• 3/4 cup milk

Method

1. Preheat oven to 220C.

2. Spray a tart tray with nonstick cooking spray, and line with pastry. Be sure to press it into the sides. Bake for 15 minutes or until golden, and once cooled, use your hands to flatten down the base.

3. Thinly slice the pumpkin and layer on the crust. Sprinkle the goat’s cheese and olives over the pumpkin and then sprinkle with thyme.

4. Reduce the oven to 170C. Whisk together the eggs, cream, and milk, and season with salt and pepper. Pour egg mixture over tart and bake for 30 minutes, until set.

5. Serve with a fresh salad.