Roasted Pumpkin & Goat Cheeselets Tart
Serves 4
Prep Time 10 mins
Cooking 45 mins
Level low
Ingredjenti
- Puff pastry
- 200g Magro Goat Fresh Cheeselets
- 300g pumpkin cubes
- 1 mgħarfa żejt taż-żebbuġa
- Thyme
- Salt and pepper
To make a Roasted Pumpkin & Goat Cheeselets Tart, start by preheating the oven to 200°C and lining a tart tin with ready-made puff pastry. Peel and cube the pumpkin, toss it with olive oil, salt, pepper, and a sprinkle of dried thyme, then roast for about 25–30 minutes until tender and slightly caramelized. In a bowl, mix together Hanini Goat Cheeselets (crumbled), a splash of Hanini Creamylight, and a touch of honey for sweetness. Once the pumpkin is ready, spread the cheese mixture evenly over the pastry base, top with the roasted pumpkin cubes, and scatter a few more crumbled cheeselets and fresh thyme on top. Bake for 20–25 minutes or until the pastry is golden and crisp. Serve warm, drizzled with a little olive oil and a pinch of cracked pepper for a perfect autumn-inspired dish.
