Pumpkin-goat’s cheese-tart with honey and rosemary

Ingredients for 4 people: 1 role of ready-made short pastry (refrigerated shelf), ½ red kuri squash, 150g fresh goat cheese or cream cheese, best olive oil (e.g. Tokara Premium Olive Oil or Kleinood De Boerin Extra Virgin Olive Oil), 150g goat feta cheese, 2 sprigs fresh rosemary, liquid honey, sea salt and pepper.

Preparation: Preheat the oven to 190 °C top and bottom heat. Unroll the dough on the baking tray. Stir cream cheese with 3 tbsp olive oil, salt and pepper until smooth and spread on the dough. Leave a margin of approx. 2 cm free. Remove the seeds from the pumpkin and cut the pumpkin with the skin into 0.5 cm thick slices. Cut crevices in half and place in flower form on the cream cheese. Season with salt and pepper and sparkle with olive oil. Fold the edge over the pumpkin. Cut goat cheese into small pieces and spread on the pumpkin. Sprinkle with honey. Bake in the preheated oven for 10 minutes on the bottom of the oven, then 20 minutes in the middle. Chop the rosemary roughly and spread on the tart.


Our Wine Recommendation

Fruity white wines like the Babylonstoren Candide 2020 are beautiful companions to this tarte. The fruity blend with the fresh acidity harmonises just as well with this dish as the Babylonstoren Chenin Blanc 2020, which with its uncomplicated, fresh and fruity character goes wonderfully with dishes with vegetables. The Babylonstoren Chardonnay 2019 is also a good choice; in this wine, the fruity aromas are surrounded by nutty tones and vanilla and ensure a multi-layered taste experience in combination with the tarte.

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