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 has evaporated add chopped parsley and season well.
12/3 cups flour
180g chilled butter
2 tbsp butter
2 leeks (white part only) thinly sliced
¼ cup white wine or ¼ cup vegetable stock
3 cloves garlic
2 tbsp thyme, 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 bread crumb texture. With the motor running add 3 tbsp of cold water and continue to process until the mixture comes together. Wrap the pastry 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 at 180°C before removing the weights and cook for a further 5 minutes.
To make the filling, first cook the pumpkin. To do this I chop 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 (approximately 1 hour). Allow the pumpkin to cool and then scoop out all the flesh and set aside.
Melt the butter in a large fry pan and add the leeks and garlic, cook on a low hear 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 leek, pumpkin, cream, eggs, thyme and parsley into the food processor and process till smooth. Stir in the cheeses and season. Pour the pumpkin mix into the tart shell. Bake for 40 minutes at 180°C until firm and golden.