Pumpkin, Spinach and Goat’s Cheese Tart

Steps

1. Cook pumpkin Preheat oven to 220°C. Toss pumpkin on a lined oven tray with a drizzle of oil. Season and roast for 15 minutes, until pumpkin is just tender.
2. Prep pastry Place pastry on a board (keeping it on the paper it’s wrapped in) and slice down the middle lengthways, to form two long rectangles. Prick the pastry a few times with a fork.
3. Peel pastry from paper and place on a lined oven tray with at least a 2cm space between each piece.
4. Prep tart When pumpkin has finished roasting, toss through spinach to wilt then divide evenly on top of pastry rectangles, leaving a 2cm border. Slice cherry tomatoes in half and scatter over pastry, crumble over goat’s cheese, sprinkle over pine nuts and dollop over balsamic onions.
5. Cook tart Bake tart on lower oven rack for about 15 minutes, until pastry is cooked through and golden. In a medium sized bowl, toss kale with a drizzle of olive oil and balsamic vinegar.
6. Serve tart sprinkled with thyme leaves and kale on the side.