Recipe for Pumpkin and Goat Cheese Tart

Cook the diced squash in 300 ml of water until it has evaporated (about 20 minutes). Mash it into a puree. Let it cool.

Line a floured tart pan with puff pastry. Prick the bottom with a fork and brush it with mustard.

Add to the pumpkin the cream, beaten eggs, salt, pepper, nutmeg, chopped parsley and chives, grated cheese, and chopped walnut halves.

Pour the mixture over the dough. Slice the goat cheese into rounds, then distribute them over the tart.

To finish, cook for about 40 minutes in a medium oven.