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On the first episode of Come Dine With Me Australia, Danielle Swain prepares a tasty and simple savory tart
Pre-heat oven to 170c.
Line pastry shells with foil and fill with uncooked rice. Blind bake in oven for 20min.
Remove foil and rice from pastry. Brush shells with egg wash and bake for a further 3-4min.
Remove tarts from oven and turn heat up to 200c.
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.
Turn down oven to 180c.
Spread pumpkin and crumble goat’s cheese evenly in tart shells.
Combine eggs and cream with a hand whisk. Pour mixture over pumpkin into tarts to top edge.
Bake tarts in oven for 30-35min until golden and puffy.
Serve with rocket leaves drizzled with balsamic vinegar.
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