Butternut And Goat's Cheese Tart

Butternut And Goat's Cheese Tart

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Another dish to add to your list of vegetarian recipes. A combination of butternut and goat’s cheese turns this tart into a taste sensation.

  • Recipe serves6-8
  • Preparation time50 minutes
  • Cooking time20 minutes


  • Salt to Taste
  • 60 ml Ice-cold water
  • 250 g Cooked roasted butternut, cubed
  • 200 g Goat's cheese, torn into small pieces
  • 125 ml Cream
  • 1/2 KNORR Creamy Cheese Veggie Bake
  • Fresh coriander leaves
  • Robertsons Freshly Ground Black Pepper
  • 375 g Flour
  • 200 g Cold butter
  • 1 Green pepper, thinly sliced
  • 2 Eggs
  • 60 ml Milk
  • Robertsons Atlantic Sea Salt and Freshly Ground Black Pepper
  • Olive oil


  • To prepare the crust sieve together flour and salt in a bowl
  • Rub in the butter with your fingers until it resembles breadcrumbs
  • Slowly add the water until it forms damp crumbs and they start sticking together
  • Bring the crumbs together in a ball of dough and cover with cling wrap
  • Put in the fridge to chill for 30 minutes
  • Once the crust has chilled, line a baking sheet with the dough by pushing it into the tin until a thin crust is formed
  • 7. Bake in preheated 200°C oven for 10 minutes to precook the pastry
  • Set aside to cool while you prepare the filling
  • To prepare the filling spoon the veggies into the pastry base and top with the cheese
  • In a bowl beat together the eggs, cream, milk and KNORR Creamy Cheese Veggie Bake
  • Season to taste
  • Pour on top of the cheese and bake for 15-20 minutes until golden brown and firm