Pumpkin And Goats Cheese Tart

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

The ingredient of Pumpkin And Goats Cheese Tart

• 2 sheets frozen puff pastry just thawed
• 650g butternut pumpkin peeled deseeded
• 120g goats 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

The Instruction of pumpkin and goats cheese tart

• preheat oven to 220u00b0c 200u00b0c fan forced 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 15u00a0minutes or until light golden set aside for 5u00a0minutes 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 goatu2019s cheese over the pumpkin sprinkle with the thyme
• reduce oven to 170u00b0c 150u00b0c fan forced whisk together the eggs cream and milk in a bowl season carefully pour over the pumpkin bake for 30u00a0minutes or until firm season serve with lettuce leaves

Nutritions of Pumpkin And Goats Cheese Tart

calories: 577 663 calories
calories: 34 grams fat
calories: 21 grams saturated fat
calories: 50 grams carbohydrates
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calories: 16 grams protein
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