Pumpkin & Goat's Cheese Tart

Method

1. Put the cold diced butter and the flour in a food processor and pulse until the mixture resembles fine breadcrumbs. Add the sour cream and pulse again until the dough starts to come together into a ball, without over-processing or kneading. Turn onto a lightly floured surface, gently bring together, wrap in cling film and refrigerate for 20 minutes.

   20 mins

2. Heat the oven to 240°C (220°C fan). Spread the pumpkin cubes over a baking tray in a single layer, drizzle with 1 tablespoon olive oil, season with salt and pepper and toss to coat. Roast for about 15 minutes until browned at the edges and tender when pierced with a knife, but not too soft as it will cook further in the tart. Set aside to cool slightly and reduce the oven to 220°C (200°C fan).

   15 mins

3. While the pumpkin roasts, heat a little olive oil in a frying pan over a medium-low heat. Add the onions and cook gently for 10–15 minutes, stirring occasionally, until softened and beginning to turn golden. Add the balsamic vinegar and stir for another minute or two so it coats the onions and reduces slightly. Remove from the heat and set aside.

   12 mins

4. Roll the chilled pastry on a lightly floured surface to about 5mm thick. Carefully transfer to a greased 26cm round tart tin with a removable base and press into the base and sides without stretching, leaving about 2cm of excess pastry above the rim to allow for shrinkage. Prick the base all over with a fork, line with baking paper and fill with baking beads or dried beans. Bake at 220°C (200°C fan) for 15 minutes. Remove the paper and weights and return to the oven at 200°C (180°C fan) for a further 10 minutes until the base looks dry and lightly golden. Cool slightly and trim away any excess pastry from the rim.

   25 mins

5. Arrange the roasted pumpkin evenly over the pastry base, scatter the balsamic onions across, then the crumbled goat's cheese. Scatter over a few thyme leaves, if using, and spread everything evenly so each slice has a good balance.

6. In a bowl, whisk together the eggs and cream until smooth, then season lightly with salt and pepper. Pour the custard evenly over the filling, letting it settle between the ingredients, and avoid overfilling the pastry case.

7. Reduce the oven to 185°C (165°C fan). Bake the tart on the middle shelf for about 30 minutes, until the custard is just set with a slight wobble in the centre, and a knife inserted near the centre comes out mostly clean. If the pastry edges brown too quickly, cover them loosely with foil. Leave to rest for at least 15 minutes before slicing so the custard finishes setting.

   30 mins

8. Remove the tart carefully from the tin, transfer to a serving plate or board and cut into wedges. Serve warm or at room temperature with a crisp green salad.

   15 mins