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Looking for a tasty twist on pumpkin dishes? Try a savory pumpkin and goat cheese tart! This yummy treat combines creamy pumpkin with tangy goat cheese in a flaky pastry crust. It’s perfect for fall dinners or holiday gatherings.
Making this tart is easy. Just roll out some pastry, add pumpkin and cheese, and bake until golden. The result? A warm, comforting dish that’s sure to please your taste buds. Ready to give it a go? Let’s get cooking!
Exact Ingredients (Savory Pumpkin and Goat Cheese Tart) (+ Possible Substitutes)
Here’s what you’ll need to make a delicious pumpkin and goat cheese tart:
- 1 pre-made pastry crust
- 2 cups diced pumpkin
- 4 oz goat cheese
- 3 eggs
- 1/2 cup heavy cream
- 1 onion, caramelized
- Salt and pepper to taste
- Olive oil for roasting
Don’t have all the ingredients? Try these swaps:
- Use butternut squash instead of pumpkin
- Swap goat cheese for feta or ricotta
- Replace heavy cream with half-and-half or milk
To make it veggie, you can use a vegan pastry crust and replace the eggs and cream with a plant-based custard mix.
For extra flavor, add some fresh thyme or sage to your tart. You can also sprinkle some pumpkin seeds on top for a nice crunch.
Remember to adjust cooking times if you make any big changes to the recipe. Happy baking!
Instructions
Preheat your oven to 375°F (190°C). Roll out puff pastry to about 1/8 inch thick. Place it on a baking sheet lined with parchment paper.
Cut pumpkin into small cubes. Toss with olive oil, salt, and pepper. Roast for 20 minutes until tender.
Spread a thin layer of sour cream on the pastry, leaving a 1-inch border. Arrange roasted pumpkin on top.
Crumble goat cheese over the pumpkin. Sprinkle with fresh thyme leaves.
Fold the pastry edges up to create a rustic border. Brush the edges with beaten egg.
Bake for 25-30 minutes until the crust is golden brown. Let cool for 5 minutes before slicing.
Serve your tart warm. It pairs well with a simple green salad. You can make it ahead and reheat before serving.
For extra flavor, try adding caramelized onions or toasted pine nuts on top. You can also swap the pumpkin for butternut squash if you prefer.
Tips, Tricks & Storing
Making a savory pumpkin and goat cheese tart is easier than you might think! Here are some helpful tips:
Cut your pumpkin into small, even pieces for quick and consistent cooking. Blanch them briefly before frying to soften them up.
Try caramelizing your onions for extra flavor. Cook them low and slow until they turn a deep golden brown.
Don’t overload the tart with fillings. A thin layer lets the flavors shine through.
Crumble the goat cheese by hand for a rustic look. It’ll melt beautifully in the oven.
To store your tart:
- Let it cool completely before covering
- Keep in the fridge for up to 3 days
- Reheat slices in a 350°F oven for 10 minutes
For best results, enjoy your tart fresh from the oven. The crisp pastry and warm filling are hard to beat!