This beautiful vegetarian tart will take pride of place on your dinner table.
- To make the pastry, place the flour and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg and water and process until the mixture just comes together. Turn dough onto a lightly floured surface and knead until smooth. Shape into a disc. Wrap in plastic wrap and place in fridge for 15 minutes to rest.
- Meanwhile, melt the butter in a frying pan over medium heat. Add the leek and cook, stirring, for 10 minutes or until soft. Transfer to a bowl. Heat the oil in the same pan over medium-high heat. Add the pumpkin and cook, stirring occasionally, for 8 minutes. Add the mustard and cook, stirring occasionally, for a further 2 minutes or until pumpkin is tender and brown. Remove from heat.
- Preheat oven to 200°C. Roll out the pastry into a 3mm thick disc. Line a round 23cm (base measurement) fluted tart tin with removable base with pastry and trim any excess. Place in the fridge for 15 minutes to rest.
- Cover pastry with non-stick baking paper and fill with rice or dried beans. Place on a baking tray. Bake in oven for 10 minutes. Remove paper and rice or beans, and bake for a further 8 minutes or until golden. Remove from oven. Reduce oven temperature to 180°C.
- Whisk cream and eggs together in a jug. Spread leek over pastry base and top with pumpkin. Pour in cream mixture and arrange brie over the top. Bake in oven for 25 minutes or until just set. Remove from oven and set aside for 5 minutes.
- Remove tart from tin and cut into wedges to serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set