My world famous Pumpkin & Goats Cheese Tart

Ingredients

• 10x (approx 55gm) eggs whisked
• 100ml (approx) milk
• 1x tblspn french mustard
• 1/4 cup parmesan cheese
• 1x 200gm? pkt South Cape Goats Cheese (or any other brand your heart desires)
• 1x (about 500gm) large piece of Jap pumpkin diced into 2.5cm cubes
• 6x french shallots sliced
• 4x cloves garlic sliced
• 100gm pinenuts
• 1x large handful rocket leaves chopped
• 1x cup basil leaves shredded
• Mazetti 4 hat aged balsamic vinegar
• Good quality olive oil
• Sea salt flakes
• Pepper
• Puff pastry (at least 3x sheets) 

Method

• Pre-heat oven to 250 degrees.
• Grease 12 capacity non-stick muffin tins or a large non-stick frypan (if using large frypan you will need to blind bake for 20mins, the muffin tins don't need to be blind baked).
• If using muffin tins, cut pastry into circles (I use a large ramekin as the template) and press into muffin tins. An alternative is to purchase the "Glad" brand "Cafe style" muffin cases and make frittatas without using pastry. This is a great shortcut if you are time poor or the muffin tins are likely to catch the pastry.
• If using a large frypan, simply line the pan with at least two sheets of puff pastry then blind bake.
• Place diced pumpkin, sliced french shallots, sliced garlic and pinenuts in oven proof dish. Coat well with aged balsamic and olive oil. Add a generous amount of sea salt flakes and black pepper.
• Roast pumpkin mix in oven for approximately 15mins (or until pumpkin just cooked). Check pumpkin mix after 10mins and stir to ensure even cooking.
• If using large frypan, remove blind baked pastry from oven after 20mins and set aside.
• In a large mixing bowl, combine eggs, mustard, milk and parmesan. Whisk until combined and set aside.
• Shred rocket leaves and basil and set aside.
• Cut goats cheese into little cubes and set aside.
• When the pumpkin mix is cooked, reduce oven temperature to about 200 degrees.
• If using muffin tins, divide pumpkin mix and goats cheese evenly amongst 2x12 capacity muffin tins then pour egg mix until the muffin tins are just full. Then place in oven to cook.
• If using frypan, mix rocket and basil through the pumpkin mix and turn out into the frypan. Top with goats cheese and add egg mix. Then place in oven to cook.
• Tarts made in muffin tins will take approximately 20mins to cook (check after 10mins).
• Tarts made in frypan will take approximately 1 hour to cook. Reduce the oven temperature to 180 degrees for the first 45mins and cook uncovered. Then cover with foil and continue to cook until set.
• Muffin tin tarts: once cooked, remove from pans and allow to cool on a wire rack.
• Frypan tarts: once cooked, allow to rest in the pan (still covered with foil) for about 5mins; then remove foil, place a large plate atop the tart and turn tart out. Place another large plate on bottom of tart, and turn up the right way.
• You are now ready to serve!!
• Serve with a rocket, parmesan and pear salad.

Eat with passion and joy!
Enjoy :)