Pumpkin, thyme and cheese tart

Instructions

1. On a lightly floured surface, roll out the pastry until large enough to fit a 25 cm tart-tin. Line the tin with pastry. Pick the base with fork. Cover with baking sheet and fill with baking beans. Place the tin in a preheated oven to 190 C for 15 minutes. Remove the beans and paper and return to the oven for 5 minutes, until golden.
2. Meanwhile, using a spiralizer, fitted with 3 mm spaghetti blade, spiralize the pumpkin. You should end up with 380 g spiralized pumpkin.
3. Heat the oil in a large frying pan. Cook the bacon for 3 minutes over medium high heat until colored. Add the garlic and cook for 1 minute. Then add the pumpkin and cook stir-fry for 2-3 minutes until slightly softened. Arrange the pumpkin mixture in the pastry case and spread over half the cheese.
4. Beat together the cream (milk) and eggs. Season with salt and pepper. Pour the egg mixture over the pumpkin. Sprinkle over the remaining cheese and thyme leaves.
5. Bake for 40 minutes until top is golden and the filling set. Leave to cool for 5 minutes.
6. Cut the tart into slices and serve.

• Servings : 8
• Ready in : 50 Minutes
• Course : Main courses
• Recipe Type : Finger foods, Pizza, Pasta, Spagetty, Quiches
• Ingredient : Bacon, Butter, Caw-milk, Cheese, Chevre cheese, Double cream, Eggs, Flour, Garlic, Ground black pepper, Pumpkin, Quiche, Salt, Thyme