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Leek, pumpkin & brie tart
Leek, pumpkin & brie tart
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Showcase this elegant vegetarian tart as the centerpiece of your meal.
Ingredients:
  • 20g butter
  • 2 medium (about 500g) leeks, pale section only, halved lengthways, thinly sliced, washed, dried
  • 9.20 gm olive oil
  • 200g butternut pumpkin, peeled, cut into 1cm cubes
  • 20.00 ml mustard powder
  • 250ml (1 cup) thickened cream
  • 4 eggs
  • Pinch of salt
  • 1 x 250g wedge double brie (King Island Dairy brand), thinly sliced lengthways
  • 265g (1 3/4 cups) plain flour
  • 125g chilled butter, chopped
  • 1 egg
  • 20.00 gm cold water
  • Plain flour, to dust
Instructions:
  • Make the pastry by combining flour and butter in a food processor until fine crumbs form. Add egg and water and process until just combined. Transfer dough to a floured surface, knead until smooth, shape into a disc, wrap in plastic, and chill in the fridge for 15 minutes.
  • While you wait, melt butter in a frying pan over medium heat. Sauté the leek for 10 minutes until soft, then transfer to a bowl. In the same pan, heat oil over medium-high heat. Cook the pumpkin for 8 minutes until tender and slightly browned. Stir in mustard and cook for another 2 minutes. Remove from heat.
  • Preheat the oven to 200°C. Roll out the pastry into a 3mm thick disc, then line a 23cm round fluted tart tin with removable base with the pastry and chill in the fridge for 15 minutes.
  • Line pastry with non-stick baking paper and weigh it down with rice or dried beans. Bake for 10 minutes until lightly golden. Remove the paper and rice/beans, then bake for another 8 minutes or until golden brown. Lower oven temperature to 180°C.
  • In a jug, combine cream and eggs using a whisk. Spread leek over pastry base, then layer pumpkin on top. Pour in the cream mixture and arrange brie over the filling. Bake in the oven for 25 minutes until lightly set. Let it rest for 5 minutes before serving.
  • Transfer the tart from the tin and slice into wedges for serving.

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