Pumpkin Tart
Preheat your oven on 180C 350F and line a flat baking tray with baking paper or a baking mat. Take the Puff Pastry Sheet out of the freezer and leave at room temperature to thaw.
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Place on a baking tray lined with baking paper and pop in the fridge while you prepare the pumpkin.
Pumpkin tart. Sweet creamy pumpkin tangy goats cheese and luscious ripe figs. Cover with a lid and simmer for 15 mins or until tender. Meanwhile combine pumpkin purée sugars 12 tsp salt and spices in a saucepan.
Stir over medium heat until mixture comes to the boil. Place the pumpkin in a large saucepan cover with water and bring to the boil. Reduce heat and simmer for 5 minutes.
Instead this tart is bursting with delicious vegetarian flavours. Heat oven to 180C160C fangas 4. Mix in the pumpkin.
Its a nod to that American Thanksgiving staple the pumpkin pie and has all the silky sweetness of that concoction but in savoury form. To make the filling mash 12 ounces of cream cheese with brown sugar pumpkin pie spice cinnamon and salt in a bowl until smooth and well combined. Beat in eggs one at a time incorporating each egg before adding the next one.
Allow pumpkin to cool before assembling the tarts. Transfer to a bowl and cool for 5 minutes. Toss the pumpkin in one tablespoon of olive oil paprika and one teaspoon of sea salt roast at 180c fan-forced 200c non-fan for 15 minutes.
Increase oven to 200c fan-forced 220c non-fan. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart.
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