Pumpkin, goat’s cheese and fig tart with lemon thyme

Ingredients

Store Cupboard

  • 135g of spelt flour, or plain flour, plus extra for dusting
  • 40g of polenta, (not instant or quick-cook)
  • 1/2 tsp salt
  • 3 large eggs
  • 260g of pumpkin purée, (from a can or make your own – see above)
  • 3/4 tsp salt

Dairy

  • 100g of butter, very cold, cubed
  • 100g of soft goat's cheese, crumbled (I like Rosary goat’s cheese)
  • 120ml of whole milk

Beverages

  • 2 1/2 tbsp of water, cold

Spices & Dried Herbs

  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp smoked paprika
  • 1/4 tsp freshly grated nutmeg, plus extra to decorate

Salad & Fresh Herbs

  • 3 tsp lemon thyme leaves, plus extra to decorate

Fruit & Vegetables

  • 3 figs, large, halved