Pumpkin and Leek Tart

Another yummy recipe when we have an abundance of eggs and leeks are reasonbably priced.

1/2 butternut pumpkin, diced into medium sized cubes
2 carrots, diced into large cubes
1 tablespoon brown sugar
1 tablespoon olive oil
2 sheets puff pastry
1/2 leek, sliced thinly
3 eggs
1/2 cup cream
1/4 cup grated cheese
(I also put in a handful of sage from the garden)

Preheat oven to 160C. Place the pumpkin, carrots and leek onto a small baking try and toss with brown sugar and olive oil, coating well. Place in oven and cook until soft.

Grease a 30cm x 10cm tin. Place pastry into the tin, allowing 1-2cm overflow. Put in the oven and allow the bottom of the pastry to almost cook.

Whisk the eggs and cream in a blow and add seasoning if required.

Place the pumpkin, carrots, leek, sage and cheese into the cooked pastry, and add the cream and eggs last. Bake for 30-40 minutes or until cooked.