Pumpkin, Sage and Goats Cheese Tart.

Ingredients

800g pumpkin, sliced
2 whole cloves of garlic with their skin left on
1 small bunch of sage
3 tbsp olive oil
500g puff pastry, defrosted if frozen
100g goats cheese, broken into pieces
1 egg, beaten
2 tbsp poppy seeds

Instructions

1.    Preheat the oven to 200°C, gas mark 6. Place the pumpkin slices on another baking tray along with the garlic. Tear half of the sage leaves and sprinkle them over the pumpkin slices. Drizzle with 1 tbsp of olive oil and roast for 20 minutes until the pumpkin is soft.

2.    Roll out the pastry and use to line a 30cm round loose-bottomed tin, taking care to press the pastry up the sides of the tin a little way. Arrange the pumpkin in the pastry shell and squeeze the cooked garlic over the top. Scatter with the goats cheese.

3.    Brush the beaten egg over the surface of the tart and scatter with poppy seeds. Bake for 30 minutes until golden and crisp.

4.    Remove the tart from the oven and scatter the remaining sage leaves over the top. Serve immediately with fresh green salad.