Pumpkin, Leek & Brie Tart

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