Pumpkin tart with goat's cheese recipe

  • Serves 4
  • 25 mins to prepare and 1 hr to cook
  • 475 calories / serving
  • Freezable
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Grease and line a baking tray with nonstick baking paper. On a lightly floured surface, roll the pastry into a 12 inch x 6 inch rectangle and transfer onto the tray. Use a sharp knife to score a smaller rectangle within the pastry, leaving roughly a 1 inch border at the edge. Prick the base with a fork and chill for 10 minutes.

Parboil the pumpkin in a large saucepan of boiling, salted water for 10 minutes.

Preheat the oven to 200°C.

Strain the pumpkin and allow it to cool to one side for a few minutes. Arrange the pumpkin, goat's cheese and black olives in the inner rectangle on the pastry. Drizzle with the olive oil then sprinkle the rosemary leaves on top.

Season and bake for 20-25 minutes until the pastry border if golden and risen. Remove and allow to sit for a few minutes before cutting and serving. 

See more Christmas recipes 

Freezing and defrosting guidelines

Bake according to the recipe but stop before adding decoration or icing if called for. Allow to cool completely. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 3 months.

Loosen the tin foil and clingfilm but leave to defrost in packaging at room temperature for several hours before serving. If you wish to serve the baked goods warm, place them on a baking sheet for 10 minutes in a moderate oven.

If you wish to add icing or decoration, add them after the baked goods have fully defrosted and are at room temperature.


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  • Ingredients

  • 250g ready-made puff pastry, cold
  • a little plain flour, for dusting
  • 50ml olive oil
  • 1 small pumpkin, peeled, de-seeded and roughly diced
  • 125g whole pitted black olives
  • 100g goat's cheese, roughly cubed
  • a few sprigs of rosemary, leaves separated away from the stalk
  • salt
  • pepper
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  • Energy 1961kj 475kcal 24%
  • Fat 37g 53%
  • Saturates 14g 70%
  • Sugars 3g 3%
  • Salt 2.2g 37%

of the reference intake
Carbohydrate 25.4g Protein 9.8g Fibre 2.5g

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