Time
30 Minutes
Difficulty
Ingredients
For 4 people 
- 125 grams punnet Flowerdale Farm Alfalfa Garlic
- 150 grams goats cheese, crumbled
- 4 tablespoon(s) olive oil
- 450 grams butternut pumpkin
- 1 sheet short crust pastry
- 1 pinch of salt and pepper or to taste
Method
- Peel and cut pumpkin into 2cm cubes. Then, steam for 15 minutes until tender. Allow to dry and set aside.
- Pre heat the oven to 180 degrees Celsius. Mold pastry into 4 individual or 1 large tart tray and blind bake according to packet instructions.
- Fill cooked pastry shells with pumpkin cubes and crumbled goats cheese, brush top surface with olive oil to prevent burning and season with salt and pepper.
- Bake for 5 minutes until lightly golden. Allow to cool slightly, top with garlic alfalfa and serve immediately.
