- 6
Ingredients
- 300 g pumpkin (butternut), peeled and cut into 3cm pieces
- 1 T evoo
- 20 g unsalted butter
- 2 leeks, white part only, thinly sliced
- 80 g brie cheese, sliced
- 1/3 c grated parmesan
- 4 eggs
- 150 ml each thickened cream and milk
- pinch of freshly grated nutmeg
- Shortcrust pastry
Preparation
Step 1
Preheat oven to 180C.
Place pumpkin on a baking tray, drizzle with olive oil, season, then bake for 25-30 minutes, turning once, until tender. Allow to cool.
Meanwhile roll pastry out to 5mm thick and use to line a 23cm tart pan. Trim excess pastry and chill for 15 minutes. Line tart with baking paper and blind bake for 10 minuters,remove paper and bake for a further 5 minutes or until light golden.
Reduce the oven to 160C.
Melt the butter in frypan, add leek and cook, 3-5 minutes until softened. Scatter the pumpkin and leek over the tart base. Lay the brie on top and scatter with the parmesan.
Whisk eggs, cream and milk together. then pour into tart case. Season generously with salt, pepper and nutmeg and bake for 30-35 minutes until set.
Stand tart for 15 minutes before serving.