When it comes to cooking with pumpkin, there are a number of ‘go-to’ recipes in my collection, the most used being pumpkin soup. But pumpkin would have to be one of the most versatile vegetables around – it can be the hero of any sweet or savoury recipe – and with the cooler months upon us (in the southern hemisphere) it’s the perfect opportunity to experiment.
This pumpkin, leek and carrot tart is a surefire winner.
- 600g pumpkin, peeled and cut into 3cm pieces
- 2 leeks, white part only, sliced
- 1 bunch Dutch carrots, trimmed, cut in half lengthways
- 2 tbsp olive oil
- 2 sheets frozen puff pastry, partially thawed
- 3 eggs
- 300ml cooking cream
- 1 cup grated smoked cheddar
- 1 tbsp finely chopped thyme, to serve
- Preheat oven to 200C. Line a large baking tray with baking paper and grease a 30 x 20cm tin.
- Combine pumpkin, leek, carrots and oil in a large bowl. Spread vegetables on prepared tray. Season with salt and pepper. Roast for 20 minutes or until tender.
- Press edges of pastry sheets together along one edge, and line prepared tin, trimming short ends. Use excess pastry to form a double pastry border around tin edge, pressing together. Bake for 20 minutes or until golden. Cool. Reduce oven temperature to 180C.
- Meanwhile, whisk eggs and cream in a jug. Stir in cheese. Spread pumpkin and leeks over pastry. Top with carrots and gently pour egg mixture between carrots. Bake for 35 minutes or until set. Top with thyme, to serve.