November’S Roast Pumpkin Tart With Goat’S Cheese An

Name: November’S Roast Pumpkin Tart With Goat’S Cheese And Sage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dough:; 150 grams rye flour; 150 grams plain flour; 125 grams butter; 1 tablespoon salt; 1 piece egg; 1/2 bunch fine chopped chives; 3-4 tablespoons water; Roast pumpkin filling:; 1 pumpkin; 1 piece egg; 3-4 pieces fine chopped spring onions; 30 grams parmesan; 50 grams crumbled goat cheese; 1/2 bunch sage

Servings: persons

Dough:
150 grams rye flour
150 grams plain flour
125 grams butter
1 tablespoon salt
1 piece egg
1/2 bunch fine chopped chives
3-4 tablespoons water
Roast pumpkin filling:
1 pumpkin
1 piece egg
3-4 pieces fine chopped spring onions
30 grams parmesan
50 grams crumbled goat cheese
1/2 bunch sage

1
Place the chopped butter in a large bowl, add the flours and salt and mix with fingers until mixture is crumbly. Add the egg, chives and water and work on the dough just until all is combined and smooth. Wrap dough into a clear wrap and leave to rest in the fridge for 2 hours.
2
In the meantime clean and slice the pumpkin. Grease with oil, sprinkle a little salt on top and bake on 180C for 25 minutes. Once roasted, leave to cool.
3
Take the dough from the fridge, leave for 15 minutes to rest/soften on the work surface. Place the dough between two baking sheets and roll into a circle big enough to cover a 25cm round tart tin. Arrange dough into a baking tin and if you don't want/need to use it straight away, wrap into a clear wrap and leave in the fridge for up to three days. Otherwise, lay baking sheet on the dough, place baking beads on the top and bake on 180C for 20 minutes.
4
In a medium size mixing bowl mash the baked pumpkin with a fork, add lightly whisked egg, finely chopped spring onions and grated parmesan. Mix well until all combined.
5
Fill the tart with the pumpkin filling, sprinkle goat cheese and sage on the top and bake for 15 minutes on 180C.
6
Decorate with extra sage before serving.

681

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Dough:, 150 grams rye flour, 150 grams plain flour, 125 grams butter, and more.

Yes, November’S Roast Pumpkin Tart With Goat’S Cheese And Sage falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

November’S Roast Pumpkin Tart With Goat’S Cheese And Sage

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions