Pumpkin Goat Cheese Tart

Ingredients

• 1 tbsp Rapeseed Oil
• 2 sheets puff pastry (frozen, with butter)
• 650 g butternut squash (1 small squash)
• 120 g goat fresh cheese (45% fat in total)
• 3 sprigs thyme
• 4 eggs
• 160 g crème fraîche
• 185 ml milk (3.5% fat)
• Salt
• Pepper
• 0.5 organic lemon (zest)

Instructions

1. 1.

   Grease a tart pan with oil and line it with the puff pastry sheets so that the entire pan is covered and a rim forms. Press the dough into the pan and bake in a preheated oven at 220 °C (convection 200 °C; gas: level 3–4) for 15 minutes. Remove and let cool for 10 minutes. Flatten the risen base with your hands.

2. 2.

   Meanwhile peel, halve, and remove seeds and fibers from the squash. Slice the flesh into thin rounds on a mandoline or with a very sharp knife.

3. 3.

   Arrange the squash slices in a rosette pattern from outside to inside, standing upright in the pan. Crumble the goat cheese over them. Wash the thyme, pat dry, pick off leaves, and sprinkle over the cheese. Whisk the eggs with crème fraîche and milk, season with salt, pepper, and lemon zest, then pour over the squash. Bake in the still hot oven at 180 °C (convection 160 °C; gas: level 2–3) for another 30 minutes.

4. 4.

   Remove the tart and let it cool for about 10 minutes. Then release from the pan and serve slightly warm or cold.