Name: Pumpkin, leek and brie tart
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 400 gram shortcrust pastry; 1/4 medium-sized pumpkin, chopped into 1cm cubes (approximately 250g peeled pumpkin); 1 to 2 tablespoons olive oil; 40 gram butter; 1 leek, washed and thinly sliced; 1 clove garlic, finely chopped; 125 gram brie, sliced; 3 eggs, lightly beaten; 1 cup cream; salt and freshly ground black pepper; 1 bunch of chives, snipped to garnish

Pumpkin, leek and brie tart

This pumpkin, leek and brie tart recipe creates a comforting yet delicate dish that's perfect for chilly nights. Serve warm for a delicious vegetarian meal that doesn't skimp on flavour

Serves 4

Prep

30M

Cook

30M

Total

Skip to Recipe

This recipe first appeared in Food magazine issue 76.

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Ingredients

400 gram shortcrust pastry

1/4 medium-sized pumpkin, chopped into 1cm cubes (approximately 250g peeled pumpkin)

1 to 2 tablespoons olive oil

40 gram butter

1 leek, washed and thinly sliced

1 clove garlic, finely chopped

125 gram brie, sliced

3 eggs, lightly beaten

1 cup cream

salt and freshly ground black pepper

1 bunch of chives, snipped to garnish

Method

1.Roll out the pastry on a lightly floured surface to about 3mm thickness to fit a 10cm x 34cm tart tin. Trim the edges and refrigerate the pastry case for 30 minutes.

2.Meanwhile, preheat the oven to 200°C. Place the pumpkin in a roasting pan, toss it in the olive oil and roast it in the oven until it is just tender.

3.Melt the butter in a non-stick frypan and cook the leek and garlic over a medium heat until the leek is soft. Remove the pan from the heat. Blind bake the pastry case in the preheated oven (see recipe tip).

4.Lower the oven temperature to 160°C. Scatter the leek and garlic mix over the base of the tart and top it with the roasted pumpkin and brie slices.

5.Whisk the eggs and cream together, season to taste, and pour the mixture over the tart. Scatter over the chives and bake the tart in the preheated oven for 25-30 minutes, or until the filling has just set. Serve the tart warm or at room temperature.

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Ingredients

Method

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