Pumpkin, Leek and Cheese Tart with Rich Herb Pastry
Pumpkin, Leek and Cheese Tart with Rich Herb Pastry is a traditional English recipe from the 1890s for a herb pastry tart filled with a mix of pumpkin, leeks and cheese in an egg and cream bater. The full recipe is presented here and I hope you enjoy this classic English dish of: Pumpkin, Leek and Cheese Tart with Rich Herb Pastry.
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Ingredients:
250g Rich Herb Pastry
150g leeks, sliced into 1cm thick rounds
150g cooked pumpkin, mashed until smooth (or use butternut, acorn or other squash)
120g good mature cheese, grated
3 eggs
150ml double cream
1 tbsp fresh parsley, chopped
1 tbsp vegetable oil
salt and black pepper
Method:
Roll the pastry out until it's large enough to cover the base of a 25cm pie dish. Cover and set aside.
Meanwhile, fry the leeks in a little oil until soft (about 8 minutes). Whisk together the eggs and the cream in the bowl then add the parsley and season well. Stir in the leeks when done then add the cheese and the pumpkin. Mix thoroughly and pour into the prepared pastry case.
Place in an oven pre-heated to 180°C and bake for about 25 minutes, or until the pastry is cooked and the filling is set and nicely golden.
