Shortcrust Pastry
1 and 2/3 cups flour
180g chilled butter

Filling
1kg pumpkin
2 tbsp butter
2 leeks (white part only), thinly sliced
3 cloves of garlic
¼ cup vegetable stock
300ml cream
2 eggs
2 tbsp thyme, chopped
2 tbsp flat leaf parsley, chopped
½ cup feta
½ cup tasty cheese

To make the pastry, place the flour in a food processor along with the chopped cold butter. Process until you get a fine breadcrumb texture. With the motor running add 3 tbsp of cold water. Continue to process until the mixture comes together. Wrap in cling film and chill for at least 30 minutes.
Roll the pastry on a lightly floured surface to 5mm thick. Line the tart tin with the pastry and return to the fridge to chill for another 15 minutes. Then line with baking paper and fill with pastry weights or rice/beans, blind bake for 10 minutes before removing the weights and cook for a further 5 minutes.

To make the filling, first cook the pumpkin. To do this I chopped the pumpkin into 4 pieces, scoop out the seeds and then place on a baking tray, cover with foil and bake until the pumpkin is soft (approx 1 hour). Allow the pumpkin to cool then scoop out all the flesh and set aside.
Melt the butter in a larger fry pan and add the leeks and garlic, cook on a low heat for 5 minutes until the leeks have softened.  Add the wine and reduce for 3-4 minutes until all the liquid has evaporated.
Place the cooked leeks, pumpkin cream, eggs, thyme and parsley in the food processor and process till smooth.  Stir in the cheese and season, then pour into the tart shell.  Bake for 40 minutes at 180°C until firm and golden.
I serve the tart with pan fried mushrooms. Simply melt some butter in a pan then add some chopped garlic and cut mushrooms, cook for 2-3 minutes before adding a dash of white wine. When the wine had evaporated add chopped parsley and season well.

Look out for wild mushrooms. I used oyster mushroom grown locally by Prinz.

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