Pumpkin Tart with Goat Cheese
This pumpkin tart with Goat Cheese, cream and eggs is an easy savoury recipe that works beautifully for breakfast, brunch or a light meal. With its golden tart base, soft pumpkin slices and creamy cheese filling, it can be served warm or at room temperature.
Products in this recipe
Ingredients
- 250 g pumpkin
- 150 g Sütdiyarı Goat Cheese
- Extra Goat Cheese for serving
- 3 eggs
- 200 ml cream
- 1 bunch parsley
- Salt
- Black pepper
- Grated nutmeg
- 1 ready-made tart base
Directions
Preheat the oven to 180°C.
Slice the pumpkin into half-moons, about ½ cm thick.
For the filling, whisk the eggs in a large bowl. Add the cream, salt, black pepper and grated nutmeg, then mix well.
Finely chop the parsley. Crumble the Goat Cheese into large pieces.
Add the chopped parsley and crumbled Goat Cheese to the egg mixture.
Place the ready-made tart base into a tart tin and press the edges gently into place.
Spread the filling evenly over the tart base. Arrange the pumpkin slices on top.
Bake in the preheated oven at 180°C for 30–35 minutes, until the top is lightly golden.
Let the tart rest briefly after baking. Serve warm with extra crumbled Goat Cheese on top.
