PUMPKIN & GOAT’S CHEESE TART

PREP + COOK TIME 1 HOUR 30 MINUTES (+ REFRIGERATION) SERVES 6

400g pumpkin, peeled, chopped 1 tablespoon olive oil

3 eggs

2/3 cup (160ml) pouring cream

1/3 cup (25g) finely grated parmesan 100g soft goat’s cheese, crumbled 125g mixed baby salad leaves 2 eschalots (50g), sliced thinly ½ cup (75g) drained semi-dried

tomatoes, chopped coarsely

1/3 cup (25g) shaved parmesan 1½ tablespoons olive oil, extra 2 tablespoons lemon juice

THYME PASTRY

1½ cups (225g) plain flour 1 tablespoon fresh thyme leaves 125g cold butter, chopped

1 egg yolk

2 tablespoons chilled water

1 Preheat oven to 200°C/180°C fan. Place pumpkin on an oven tray; drizzle with oil. Roast for 25 minutes or until tender.

2 Meanwhile, make thyme pastry.

3 Roll pastry between sheets of baking paper until large enough to line a 24cm round loose-based tart tin. Lift pastry into tin, press into side, trim edge; prick base all over with a fork. Cover; refrigerate for 20 minutes.

4 Reduce oven temperature to 190°C/170°C fan.

5 Place tin on an oven tray; line with baking paper, then fill with dried beans or rice. Blind-bake for 15 minutes. Remove paper and beans; bake for a further 10 minutes or until browned lightly. Cool on tray.

6 Whisk eggs, cream and parmesan in a jug until combined. Season.

Place pumpkin in pastry case; pour in egg mixture. Top with goat’s cheese.