Pumpkin and goat’s cheese-tart

Pumpkin and goat’s cheese-tart

This impressive make-ahead tart is perfect for entertaining, picnics and everything in-between! 


  • 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


Step 1

Preheat oven to 220°C. 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 lightly 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. 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.

Original recipe from Taste.com.au