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Leek, pumpkin & brie tart Recipes
Prep Time
20
Minutes
Total Time
25
Minutes
Makes
6
Servings
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Recipe Name : Leek, pumpkin & brie tart
Country : United States
Rating :
Category : Home > Appetizers > Cold Appetizers
Chef : Amanda Kelly
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INGREDIENTS


20g butter
2 medium (about 500g) leeks, pale section only, halved lengthways, thinly sliced, washed, dried
2 tsp olive oil
200g butternut pumpkin, peeled, cut into 1cm cubes
1 tbs mustard powder
250ml (1 cup) thickened cream
4 eggs
Pinch of salt
1 x 250g wedge double brie (King Island Dairy brand), thinly sliced lengthways

pastry
265g (1 3/4 cups) plain flour
125g chilled butter, chopped
1 egg
1 tbs cold water
Plain flour, to dust
DIRECTION


To make the pastry, place the flour and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg and water and process until the mixture just comes together. Turn dough onto a lightly floured surface and knead until smooth. Shape into a disc. Wrap in plastic wrap and place in fridge for 15 minutes to rest.

Meanwhile, melt the butter in a frying pan over medium heat. Add the leek and cook, stirring, for 10 minutes or until soft. Transfer to a bowl. Heat the oil in the same pan over medium-high heat. Add the pumpkin and cook, stirring occasionally, for 8 minutes. Add the mustard and cook, stirring occasionally, for a further 2 minutes or until pumpkin is tender and brown. Remove from heat.

Preheat oven to 200C. Roll out the pastry into a 3mm thick disc. Line a round 23cm (base measurement) fluted tart tin with removable base with pastry and trim any excess. Place in the fridge for 15 minutes to rest.

Cover pastry with non-stick baking paper and fill with rice or dried beans. Place on a baking tray. Bake in oven for 10 minutes. Remove paper and rice or beans, and bake for a further 8 minutes or until golden. Remove from oven. Reduce oven temperature to 180C.

Whisk cream and eggs together in a jug. Spread leek over pastry base and top with pumpkin. Pour in cream mixture and arrange brie over the top. Bake in oven for 25 minutes or until just set. Remove from oven and set aside for 5 minutes.

Remove tart from tin and cut into wedges to serve.
NOTE:

prep: 20 mins (+30 mins resting &5 mins standing time)
SOURCE:

http://www.taste.com.au/recipes/7017/leek+pumpkin+brie+tart