Pumpkin, Thyme & Goats Cheese Tart
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:
- Line a 23cm flan tin with pastry.
- Cover with baking paper and baking beans and bake blind for 20 mins. Remove paper and beans and bake for further 5 minutes.
- Let cool.
Filling:
- Heat oil or butter in large sauté pan.
- Add pumpkin, onion and garlic, season and cook until tender and golden.
- Let cool.
- Whisk the eggs, AlfaLite, lemon zest and thyme together and stir in the pumpkin mixture.
- Season to taste.
- Spoon the mixture into the tart case and top with slices of goat’s cheese, sprigs of thyme and ground pepper.
- Bake at 200ºC until the filling is firm and the cheese is golden.
- Serve warm or at room temperature with a rocket salad.
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