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

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.

No additional tips available.

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

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.

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

How did you like this recipe?

Frequently Asked Questions