Ingredients:

• 2 sheets butter flaky pastry
• 500g peeled & diced Pumpkin
• 2tbsp oil or butter
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 3 eggs beaten
• Zest of 1 lemon
• 1/3 cup double strength AlfaLite
• 2tbsp fresh thyme leaves
• 200g goat feta cheese
• Salt & ground black pepper

Directions:

1. Line a 23cm flan tin with pastry.
2. Cover with baking paper and baking beans and bake blind for 20 mins. Remove paper and beans and bake for further 5 minutes.
3. Let cool.

Filling:

1. Heat oil or butter in large sauté pan.
2. Add pumpkin, onion and garlic, season and cook until tender and golden.
3. Let cool.
4. Whisk the eggs, AlfaLite, lemon zest and thyme together and stir in the pumpkin mixture.
5. Season to taste.
6. Spoon the mixture into the tart case and top with slices of goat’s cheese, sprigs of thyme and ground pepper.
7. Bake at 200ºC until the filling is firm and the cheese is golden.
8. Serve warm or at room temperature with a rocket salad.