Pumpkin and goats’ cheese tart

November 20th, 2009


The sweet flesh of pumpkin goes perfectly with the sharp savouryness of goats’ cheese. This is another recipe from Ottolenghi. This time a super easy pumpkin (or butternut squash) puff pastry tart with goats cheese, pine nuts and garlic. Perfect straight out of the oven with a simple salad and equally good at room temperature the next day. For an impressive starter, cut the pastry into squares to make indiviudual tartlets.



serves 4

1 small pumpkin (about 1kg), peeled, deseeded and cut into quarters
250g puff pastry
100ml soured cream
100g goats’ cheese
2 tbsp pine nuts
1 egg, lightly beaten
1 chilli, finely chopped
1tbsp olive oil
1 garlic clove, finely chopped
small handful chopped parsley

  • Drizzle the pumpkin wedges in a little oil and season well. Bake in the oven at 200C for 30-45 minutes until soft.
  • Once cool enough to handle, slice the pumpkin into thin slices.
  • Roll the pastry out to about 2mm thick and spread the soured cream on top.
  • Lay the pumpkin slices onto the pastry and crumble over the goats’ cheese. Sprinkle the pine nuts on top.
  • Brush the edges of the pastry with the beaten egg and bake for 20-25 minutes until golden on top.
  • Meanwhile, mix the oil, garlic, chilli and parsley in a bowl.
  • Once the tart’s cooked, brush the parsley dressing on top.
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