Autumn tart of pumpkin, leek and goat’s cheese

1. Preheat oven to 190C. Combine pumpkin, leek and tomato in a bowl with 2 tablespoons olive oil and a pinch of salt. Transfer to a lined baking tray and roast for 15 minutes or until starting to colour.
2. Lay out the puff pastry onto another lined tray. Use a small knife to score a 3cm border around the pastry. Tip in the pumpkin mixture and spread it out within the border. Top with grapes and drizzle the outside border of pastry with extra olive oil. Bake for 20-25 minutes or until pastry is very puffed and a deep golden brown.
3. Remove tart from oven, spoon over marmalade, crumble over goat’s cheese and top with parsley. Cut into pieces and serve.

Cooking Tip: Even if you’re only cooking this tart for one or two people, still make the whole recipe, it makes for wonderful leftovers!

Nutrition Tip: The nutritional benefit of this dish is in how it is assembled.

It’s a flexible dish allowing you to build your own adventure and include whatever seasonal vegetables you want, plus with the addition of a seasonal fruit and some cheese it is nutritionally dense, covers a range of food groups and makes eating vegetables delicious and fun!