Ingredients
250g savoury short crust pastry
3 eggs, plus 1 for egg wash
700g pumpkin, peeled and cut into 1½cm cubes
Olive oil
Salt and pepper
125g goat's cheese
400ml cream
Method
Roll pastry to half-centimetre thickness and line a 30-centimetre x 10-centimetre rectangular tart shell. Rest for 30 minutes or preferably overnight.
Pre-heat oven to 160C. Line shell with foil and fill with pastry weights or uncooked rice. Blind bake for 25 minutes, until cooked through and golden. Remove foil and repair any cracks or holes with raw pastry. Beat egg lightly for egg wash, then brush over entire shell. Bake for a further two minutes. Remove tart shell from oven and turn heat up to 200C. Put pumpkin on a baking tray, drizzle with olive oil, season and bake until golden, about 15 minutes. Turn oven down to 180C. Spread pumpkin and goat's cheese evenly in tart shell.
Combine eggs and cream, season and pour over pumpkin to as high as possible without spilling over the edge. Bake until golden and puffed up - about 35 minutes. Cool on a wire rack before serving with rocket.
