Goat’s cheese and pumpkin tart

Ingredients

• 260 g (2 cm) diced Kent pumpkin
• 2 tbsp extra virgin olive oil
• 1 tsp sea salt and fresh ground black pepper
• 2 onions, finely sliced
• 2 1/2 tbsp balsamic vinegar
• 1 x 400 g pack good quality shortcrust pastry, thawed
• 100 g goat’s cheese
• 5 eggs, room temperature
• 100 ml thickened cream
• leaves Mix salad

Steps

1. Heat the oven to 200ºC fan forced. Grease a fluted tart tin measuring 35 cm long x 13 wide x 3 cm deep.
2. Arrange the pumpkin on a lined baking tray. Drizzle with 1 tbsp olive oil, season with salt and pepper and bake for 15 – 20 minutes, until just tender.
3. Over medium low heat, warm the remaining olive oil in a saucepan. Cook the onion in it until softened. Add balsamic vinegar and cook for a further 30 minutes, stirring regularly, until caramelised.
4. On a lightly floured bench, roll the shortcrust pastry slightly larger than the tin. Line the tart tin with it and trim away the excess using a sharp knife. Cover with baking paper and add pastry weights or uncooked rice, then blind bake for 10 minutes. Remove the paper and weights and bake the base again for 5 minutes, or until golden, crisp and dry.
5. Scatter the pumpkin across the tart base, add the caramelised onion on top and crumble the goat's cheese over it.
6. Whisk the eggs and cream lightly, then season well with salt and pepper.
7. Pour the egg mixture into the pastry case and bake for 20 minutes, until the filling is golden and set.
8. Cut the tart into eight pieces. Put a slice on each serving plate and accompany with salad leaves.
9. Enjoy the finished tart.