Pumpkin and Goats Cheese Tart with Garlic Alfalfa

Pumpkin and Goats Cheese Tart with Garlic Alfalfa


30 Minutes



For 4 people

  • 4 tablespoon(s) olive oil
  • 150 grams goats cheese, crumbled
  • 450 grams butternut pumpkin
  • 1 pinch of salt and pepper or to taste
  • 125 grams punnet Flowerdale Farm Alfalfa Garlic
  • 1 sheet short crust pastry

Adjust Quantity


  1. Peel and cut pumpkin into 2cm cubes. Then, steam for 15 minutes until tender. Allow to dry and set aside.
  2. 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.
  3. 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.
  4. Bake for 5 minutes until lightly golden. Allow to cool slightly, top with garlic alfalfa and serve immediately.