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Ingredients
200g Shortcrust Pastry
3 large eggs
100g of soft goat’s cheese
260g of pumpkin purée
1/4 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp smoked paprika
1/4 tsp freshly grated nutmeg
120ml skimmed milk
3 tsp lemon thyme leaves
1 egg
7 cherry tomatoes
Method
1. Preheat the oven to 170c
2. Place the pastry in a tart case, lightly prick the pastry with a fork to prevent it from rising.
3. Line with greaseproof paper and then place in the baking beans (or we use rice as it’s handy and does the same job).
4. Bake for 15 minutes, remove from the oven and reduce heat to 150c. Take the baking beans and paper out. Brush with Eggwash (1 egg) and place back in the oven for 30 seconds.
5. Mix together the remaining 3 eggs, goats cheese, pumpkin puree, salt, pepper, paprika, nutmeg, milk and thyme leaves.
6. Place the mix in the tart case, arrange the cherry tomatoes around the tart with the cut side facing up and bake in the oven for 25 minutes.
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