Quick & Easy

Kumara & goat’s cheese tart

Topped with a baby kale salad, this easy vegetarian tart is so delicious with its buttery pastry crust and golden filling of roasted kumara and goat's cheese.
kumara & goat's cheese tart
1H 30M




1.To make pastry, process flour, thyme and butter until crumbly. Add egg yolk and the water; process until ingredients come together. Wrap in plastic wrap; refrigerate 30 minutes.
2.Meanwhile, preheat oven to 200°C/400°F. Place kumara on an oven tray; drizzle with oil. Roast 30 minutes or until tender.
3.Roll pastry between sheets of baking paper until large enough to line a 24cm (9½-inch) round loose-based tart tin. Lift pastry into tin, press into side, trim edge; prick base all over with fork. Cover; refrigerate 20 minutes.
4.Reduce oven to 190°C/375°F.
5.Place tin on an oven tray; line with baking paper then fill with dried beans or rice. Bake 15 minutes. Remove paper and beans; bake a further 10 minutes or until browned lightly. Cool on tray.
6.Whisk eggs, cream and parmesan in a medium jug until combined. Season. Place kumara in pastry case; pour in egg mixture. Top with goat’s cheese.
7.Bake tart 35 minutes or until just set.
8.Place salad leaves, shallots, tomatoes, parmesan, oil and juice in a medium bowl; toss gently to combine. Season to taste.
9.Serve tart topped with salad.

We used baby kale leaves, available from selected supermarkets, but you could also use watercress or your favourite mix of baby salad leaves. Kumara can be roasted a day ahead. Pastry case can be made a day ahead. You can also make six individual tarts in 3cm (1¼-inch) deep, 10cm (4-inch) round loose-based tart tins; bake for 25 minutes.


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