A fast autumn‑flavored tart featuring sweet pumpkin, creamy goat cheese, a drizzle of honey and aromatic rosemary on a ready‑made shortcrust pastry.
Preheat the oven to 190 °C (top and bottom heat).
Unroll the ready‑made shortcrust pastry together with its baking paper onto a baking tray.
Mix the goat cream cheese with 3 tablespoons of olive oil, salt and pepper until smooth, then spread the mixture over the pastry, leaving about a 2 cm border all around.
Remove the pumpkin seeds, cut the pumpkin (skin on) into slices about 0.5 cm wide, halve them and arrange the pieces in a flower pattern on the cream‑cheese layer. Season with salt, pepper and drizzle a little olive oil, then fold the pastry border over the pumpkin.
Tear the goat feta cheese into small pieces and distribute them evenly over the pumpkin.
Drizzle liquid honey generously over the tart.
Bake the tart for 10 minutes on the bottom rack, then another 20 minutes on the middle rack until golden‑brown.
Roughly chop the rosemary and sprinkle it fresh over the finished tart.
Serve the tart with a crisp green salad and enjoy.
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