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Roasted Vegetable Walnut and Goats Cheese Tart

Prep Time 30 minutes
Cooking Time 50 minutes
Baking Pan Rose Gold Perforated Rectangle Quiche & Tart Pan
Serves 4


  • 1 sheet frozen shortcrust pastry, thawed (we used ‘Careme’)
  • 500g pumpkin, peeled, cut into 2cm pieces
  • 1 red onion, cut into wedges
  • 1 tablespoon extra virgin olive oil
  • 300g truss cherry tomatoes
  • 20g butter and a little for greasing the pan
  • 4 eschallots, finely chopped
  • 250g sour cream
  • ½ cup grated parmesan cheese
  • ¼ cup walnuts, chopped
  • 50g goats cheese
  • ¼ cup baby basil leaves

Step 1

Preheat oven to 190°C (170°C fan-forced). Grease your Wiltshire Rectangle Quiche & Tart pan and line with the pastry. Press into the corners, trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line pastry with baking paper, fill with Wiltshire Baking Beads and bake for 10 minutes. Remove the paper and beads and bake for a further 10-15 minutes or until pastry is golden and cooked through. Set aside to cool.

Step 2

Meanwhile, place pumpkin and red onion on a large baking tray. Drizzle over olive oil and season well. Bake for 30-40 minutes, until tender. Add tomatoes to the same tray for the last 10 minutes of baking.

Step 3

Melt butter in a small frypan over medium heat. Cook eschallots, stirring, for 6-8 minutes, until soft and translucent. Transfer to a bowl to cool. Add sour cream and parmesan and season well. Spread over the base of the pastry shell. Scatter over walnuts and bake for 10 minutes, until filling is just set.

Step 4

Arrange pumpkin, onion and tomatoes over filling. Top with crumbled goats cheese and basil leaves to serve.


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