Rustic Pumpkin, Leek & Mushroom Tart
As we're going into spring, but we still have cold days, it's nice to eat something a bit more vibrant, but still warm.
Del Holland
- prepare
- cook
- 4-6 servings
- Moderate
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Caption:Del Holland's veg tart.Photo credit:ADELE HOLLAND PHOTOGRAPHY
This recipe is a great way to use up all your bits and bobs from the fridge, and make totally customisable tart. This one features seasonal veggies.
If you want to fancy it up you could add some charred broccoli, garlic yoghurt, and toasted almonds as a little side.
The great thing about this tart is that you could even make it sweet if you had fruit that was coming to the end of its peak time, like apples.
Enjoy warm with a green salad, or some seasonal veg , rustic, hearty, and absolutely delicious.
Ingredients
- For the shortcrust pastry
- 190g plain flour
- 12g sugar
- pinch of salt
- 110g cold water, cubed
- 30ml olive oil
- chopped rosemary (optional)
- For the filling
- 1 leek, sliced
- 2 cloves garlic, minced
- Few sprigs fresh thyme (optional)
- 6-10 mushrooms, sliced
- 1 tbsp cream cheese
- Small piece of pumpking, very thinly sliced
- 1/2 -1 small red onion, cut into wedges
- Olive oil, salt & black pepper
- Parmesan, grated (for topping)
- Sesame seeds (for topping)
Instructions
- To prepare the shortcrust pastry mix the flour, sugar, salt, and herbs.
- Rub in the butter until you have coarse crumbs.
- Add water and olive oil gradually, mixing until it just comes together.
- Wrap and rest the dough in the fridge for at least 30 minutes.
- Prepare your filling. Begin by heating oil in a pan. Soften the leeks, then add garlic and thyme.
- Add mushrooms with a little salt. Cook until softened and most liquid has evaporated.
- Stir in cream cheese and let cool. Make sure you give it a taste for seasoning.
- Toss pumpkin slices and onion wedges in olive oil, salt, and pepper.
- Roll the pastry into a large round. Spread the leek-mushroom mix in the middle.
- Arrange pumpkin slices in a pretty pattern, then top with onion wedges.
- Fold pastry edges around filling. Sprinkle with parmesan and sesame seeds.
- Bake at 175°C for 30 mins. If the pastry is pale, increase the heat to 185c °C for 5–10 mins to finish.
