Roasted Pumpkin, Goat’s Cheese & Silverbeet Tart

This roasted pumpkin, goat’s cheese, and silverbeet tart is a simple but bold vegetarian dish that certainly delivers on both flavour and texture! The sweetness of roasted pumpkin pairs perfectly with tangy goat’s cheese, savoury olives, and buttery puff pastry, while the silverbeet adds a hearty green lift. It’s easy to make, looks great on the table and serves six, making it ideal for a casual lunch or light dinner.

Prep Time: 10 minutes
Cook Time: 1 hour
Serves: 6
Skill Level: easy

Roast pumpkin, goat’s cheese and silverbeet tart

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Where to buy Carême Pastry

Ingredients

1x 375g Carême All Butter Puff Pastry, defrosted
¼ jap pumpkin (approx 1kg), skin and seeds removed
8 tbsp olive oil
Salt & black pepper, to taste
2 brown onions, thinly sliced
1 bunch silverbeet leaves, roughly chopped
1 egg yolk, lightly beaten
100g goat’s cheese
⅓ cup kalamata olives, roughly chopped.
To Serve
Fresh dill, parsley, and chives sliced into 2cm batons.

Method

Preheat the oven to 200°C fan-forced. Line a baking tray with baking paper.
Cut the pumpkin in half, then cut into small wedges approx. 2cm thick. Toss with 2 tbsp of olive oil, season with salt and pepper and place onto the baking tray. Roast for 15 minutes, or until soft and coloured. Remove from the oven and set aside to cool.
In a small frying pan over medium heat, add 2 tbsp olive oil, then add the onion with a good pinch of salt. Cook over a medium heat for 10 minutes, or until soft. Season and set aside to cool.
In a large pot over high heat, add 2 tbsp olive oil, then add the silverbeet leaves, a good pinch of salt and a splash of water. Cover with a lid and steam for 2 minutes until wilted. Adjust seasoning to taste then remove the silverbeet from the pot and lay it out on a clean tray to cool.
Line a baking tray with baking paper, then place the pastry onto the tray. Score a 2cm border around the edge of the pastry, then prick the inside with a fork. Brush the outside border with the egg yolk. Spread the cooled onion over the pastry ensuring you stay inside the border, then top with the pumpkin wedges, silverbeet, goat’s cheese and olives. Drizzle with 1 tbsp olive oil and place into the oven to bake for 25-30 minutes, or until the pastry is crisp and flaky.

To Serve