Leek, pumpkin & brie tart

This beautiful vegetarian tart will take pride of place on your dinner table.

Recipe «Leek, pumpkin & brie tart» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author Gomer would need: 20g butter, 2 medium leeks, pale section only, halved lengthways, thinly sliced, washed, dried, 2 tsp olive oil, 200g butternut pumpkin, peeled, cut into 1cm cubes, 1 tbsp mustard powder , 250ml thickened cream, 4 eggs, Pinch of salt , 1 x 250g wedge double brie , thinly sliced lengthways, 265g plain flour, 125g chilled butter, chopped, 1 egg, 1 tbsp cold water, Plain flour, to dust.

Ingredients:

• 20g butter 
• 2 medium leeks, pale section only, halved lengthways, thinly sliced, washed, dried 
• 2 tsp olive oil 
• 200g butternut pumpkin, peeled, cut into 1cm cubes 
• 1 tbsp mustard powder 
• 250ml thickened cream 
• 4 eggs 
• Pinch of salt 
• 1 x 250g wedge double brie , thinly sliced lengthways 
• 265g plain flour 
• 125g chilled butter, chopped 
• 1 egg 
• 1 tbsp cold water 
• Plain flour, to dust 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Remove tart from tin and cut into wedges to serve.