Serves 6-8
300g butternut pumpkin, peeled, cut into 3cm pieces
1 tbs olive oil
20g unsalted butter
2 leeks (white part only), thinly sliced
80g brie cheese, sliced
1/3 cup grated parmesan cheese
4 eggs
150ml each thickened cream and milk
pinch of nutmeg, preferably fresh
1 short crust pie case
(you can use a commercial one if time is limited, but homemade is always the best!)
- Blind bake pastry case for 15 mins
- Place pumpkin on a baking tray, drizzle with olive oil, season, then bake for 25-30 min, turning occasionally until tender. Allow to cool.
- Melt butter in fry pan over low heat. Add the leek and cook, stirring for about 5 minutes to soften.
- Scatter the leek and pumpkin over the tart base.
- Lay the brie slices on top and scatter with the parmesan.
- Whisk eggs, cream and milk together, season and add nutmeg
- Carefully pour over vegetables in tart case and bake for about 30 minutes until set.
- Stand for about 15 minutes before serving with a sharp green salad.
From my favourite food magazine "Delicious." Perfect for a lunch or a light Sunday evening meal.
Cutlets
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