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
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.
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.
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