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Pumpkin and Goats Cheese Tart with Salad and Country Heart

On the first episode of Come Dine With Me Australia, Danielle Swain prepares a tasty and simple savory tart


  • 4 x savoury shortcrust pastry uncooked tart shells

  • 3 eggs

  • 1 beaten egg for egg wash

  • 600g pumpkin, peeled and cut into 1 ½ cm cubes

  • Salt and pepper

  • 125g goat’s cheese

  • 400ml thickened cream

  • fresh sage chopped finely

  • Olive oil


  • 1.

    Pre-heat oven to 170c.

  • 2.

    Line pastry shells with foil and fill with uncooked rice. Blind bake in oven for 20min.

  • 3.

    Remove foil and rice from pastry. Brush shells with egg wash and bake for a further 3-4min.

  • 4.

    Remove tarts from oven and turn heat up to 200c.

  • 5.

    Put pumpkin on a baking tray. Sprinkle over pumpkin with a small handful of sage. Drizzle olive oil, season with salt and pepper and bake for 15min until golden.

  • 6.

    Turn down oven to 180c.

  • 7.

    Spread pumpkin and crumble goat’s cheese evenly in tart shells.

  • 8.

    Combine eggs and cream with a hand whisk. Pour mixture over pumpkin into tarts to top edge.

  • 9.

    Bake tarts in oven for 30-35min until golden and puffy.

  • 10.

    Serve with rocket leaves drizzled with balsamic vinegar.

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