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Julia Busuttil Nishimura’s pumpkin, walnut and goat’s cheese tart

Name: Julia Busuttil Nishimura’s pumpkin, walnut and goat’s cheese tart recipe
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 6
Ingredients: 600g kent pumpkin, peeled and cut into 3cm wedges; 40.00 ml extra virgin olive oil, plus extra, to drizzle; 150g goat’s cheese; 100g creme fraiche; Finely grated zest of 1 lemon; 1 x 375g frozen sheet butter puff pastry, just thawed; Small handful of sage leaves; 1 egg, to brush; 30g walnuts, roughly chopped

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Julia Busuttil Nishimura’s pumpkin, walnut and goat’s cheese tart — Armelle Habib

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by Julia Busuttil Nishimura from Simple Pleasures (Plum, 2026)

Sep 17, 2026

“I really do love free-form open galettes. No matter the season, they are such a great way to celebrate produce. In autumn, I am drawn to all the different pumpkins at the market, one of my favourites being Musquee de Provence, which I tend to use in soups or risottos. Here, I suggest a more accessible variety, jap [kent], which roasts beautifully and holds its shape well. The combination of pumpkin with goat’s cheese, walnuts and sage is not revolutionary or innovative by any means, but it is always a triumph and a classic for a reason. Buy the best butter puff pastry you can find.” – Julia Busuttil Nishimura.

This is an edited extract from Simple Pleasures by Julia Busuttil Nishimura (Plum, RRP $44.99). Photography by Armelle Habib.

600g kent pumpkin, peeled and cut into 3cm wedges
2 tbs extra virgin olive oil, plus extra, to drizzle
150g goat’s cheese
100g creme fraiche
Finely grated zest of 1 lemon
1 x 375g frozen sheet butter puff pastry, just thawed
Small handful of sage leaves
1 egg, to brush
30g walnuts, roughly chopped

Method

1.

Preheat oven to 210°C/190°C fan-forced. Line a baking tray with baking paper.
2.

Arrange the pumpkin wedges on the tray, drizzle with the oil and season with salt flakes. Roast for 30 minutes, or until the pumpkin is tender and beginning to caramelise. Set aside to cool.
3.

Meanwhile, mix half the goat’s cheese with the creme fraiche and lemon zest. Season to taste with salt flakes and freshly ground black pepper.
4.

Place the pastry on the tray and use a sharp knife to cut a 4-5cm border around the edges, not cutting all the way through. Spread the goat’s cheese mixture on the pastry within the border, then top with the roasted pumpkin. Tuck the sage leaves among the pumpkin. Dot the remaining goat’s cheese on the tart and drizzle with some extra oil.
5.

Whisk the egg with 1 tsp water in a small bowl and brush over the border of the pastry. Bake for 30-35 minutes, until the pastry is golden and the pumpkin is caramelised. In the last 5 minutes of cooking, scatter the walnuts onto the tart.
6.

Allow to cool before serving.