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🍽️ Crispy Pumpkin and Goat Cheese Tart

240 kcal · 30 min · 4 servings

Ingredients

• 1 tbsp rapeseed oil
• 2 sheets puff pastry (frozen, with butter)
• 650 g butternut squash (1 small squash)
• 120 g goat cream cheese (45 % fat in dry matter)
• 3 sprigs thyme
• 4 eggs
• 160 g crème fraîche
• 185 ml milk (3.5 % fat)
• salt
• pepper
• 0.5 organic lemon (zest)

Instructions

1. 1. Grease the tart pan with a little oil.
2. 2. Place the puff pastry sheets into the pan.
3. 3. Press the dough firmly so that the bottom and sides are well covered.
4. 4. Preheat the oven to 220 degrees (convection 200 degrees or gas level 3 to 4).
5. 5. Bake the pastry base for 15 minutes.
6. 6. Remove the pan from the oven and let the dough cool for 10 minutes.
7. 7. Press the risen pastry base flat again with your hands.
8. 8. Peel the pumpkin and halve it.
9. 9. Remove the seeds and fibers from the inside.
10. 10. Slice the pumpkin flesh into very thin slices.
11. 11. Place the pumpkin slices upright in a rosette pattern from the outside in.
12. 12. Crumble the goat cheese and distribute it over the pumpkin.
13. 13. Wash the thyme and shake it dry.
14. 14. Pluck the thyme leaves and sprinkle them on top.
15. 15. Whisk the eggs with crème fraîche and milk.
16. 16. Season the mixture with salt, pepper, and lemon zest.
17. 17. Pour the liquid over the pumpkin.
18. 18. Bake the tart in the hot oven at 180 degrees (convection 160 degrees or gas level 2 to 3) for 30 minutes.
19. 19. Remove the tart from the oven and let it cool for 10 minutes.
20. 20. Carefully release the tart from the pan.
21. 21. Serve the tart slightly warm or cold.

Nutrition per serving

• kcal: 240
• Protein: 7 g · Fett/Fat: 18 g · Carbs: 13 g