Pumpkin & Goat’s Cheese Tart


  • 1 recipe Paprika & Gruyère Pastry 
  • 4 cups pumpkin, cut into 2cm dice 
  • handful fresh marjoram leaves 
  • 1 nutmeg, grated 
  • 4 Tbsp extra virgin olive oil 
  • salt and freshly ground pepper 
  • ¾ cup grated Parmesan 
  • 2 cups baby spinach 
  • 1½ cups crumbled goat's cheese 
  • 6 slices pancetta, chopped 
  • 12 eggs 
  • 1/3 cup cream


Makes 1 x 28cm round tart

This makes a nice vegetarian option if you omit the pancetta.

Preheat oven to 180°C. Grease a 28cm round loose-bottom tart tin.

On a floured bench, roll out pastry to 3mm thick. Line base and sides of prepared tin, trimming edges. Refrigerate for at least 50 minutes.

Meanwhile, place pumpkin on a lined baking tray. Add marjoram, grated nutmeg, olive oil, salt and pepper and toss to coat pumpkin. Roast in oven for 30 minutes. Remove from oven and leave to cooI.

Sprinkle pastry case with Parmesan. Top with spinach, season with salt and pepper. Arrange cooled pumpkin over spinach and sprinkle with goat's cheese and pancetta.

In a large jug, whisk eggs and cream to combine and pour into filled pastry case to 2mm below the rim. Season with salt and pepper.

Bake in centre of oven for 50 minutes, until filling is set. Check by pressing gently on top of the tart; if no liquid seeps out, it is ready.