Leek, Pumpkin and Gorgonzola Tart
Josh Ball
Rated 5.0 stars by 2 users
Category
Tart
Servings
8
Prep Time
25 minutes
Cook Time
40 minutes
What makes the perfect autumn meal? We think this Leek, Pumpkin & Gorgonzola Tart by @cookedbyclauds might just be the answer.
As the seasons shift and warm days turn into crisp evenings, it’s the perfect time for a dish that feels both light and comforting. This golden, flaky tart combines sweet roasted pumpkin, caramelised leeks, and creamy gorgonzola for a flavour-packed bite that makes the most of autumn’s best produce. Ideal for a relaxed brunch, a long lunch, or an easy dinner to share.
Looking to make it yourself? Grab your fresh, perfectly imperfect ingredients from Farmers Pick and enjoy FREE shipping when you spend $100 or more 🚛
Ingredients
-
½ small-medium Kent pumpkin, peeled
-
Salt
-
Pepper
- Cinnamon
- 1 leek
- 2 tbsp extra virgin olive oil
- 4 eggs
- ½ cup milk
- 1 sheet frozen shortcrust pastry, thawed
- 50g gorgonzola, cut into small pieces
Directions
Preheat the oven to 180°C.
- Dice the pumpkin into small cubes. Place on a lined baking tray and season to your preference with salt, pepper and cinnamon. Bake for 25 mins until soft, tossing half way through.
- While the pumpkin is baking, cut the root end of the leek and remove the first layer. Wash inside the layers of the leek. Cut the leek in half lengthways and dice into thin half-discs.
- Fry the leek off over medium heat with 2 tbsp extra virgin olive oil and a pinch of salt, until wilted.
- While the leek is cooking, defrost the pastry, and line a tart tin with some butter. Press the pastry into the pan.
- To make the mixture, whisk together 4 eggs and ½ cup of milk with some cracked pepper.
- Layer the tart with the leek and pumpkin before evenly pouring over the egg mixture. Top with gorgonzola pieces.
- Bake for 35-40 mins until cooked through. Allow to sit for 10 mins before removing from tray and serving.
