Leek, Pumpkin and Brie Tart

Ingredients

• 20g butter
• 2 medium (about 500g) leeks, (pale section only) halved lengthways, thinly sliced, washed and dried
• 2 tspns olive oil
• 200g butternut pumpkin, peeled and cut into 1cm cubes
• 1 tbspn mustard powder
• 250ml (1 cup) thickened cream
• 4 eggs
• A pinch of salt
• 1 x 250g wedge of King Island Dairy Cape Wickham Double Brie or King Island Dairy Black Label Double Brie
• Pastry
• 265g (1 3/4 cups) plain flour
• 125g chilled butter, chopped
• 1 egg
• 1 tblspn cold water
• Plain flour to dust

Diretions

1. To make the pastry, place the flour and butter in the bowl of a food processor and process until the mixture resembles fine breadcrumbs.

2. Add the egg and water and process until the mixture just comes together. Turn the dough onto a lightly floured surface and knead until smooth.

3. Shape into a disc. Wrap in plastic wrap and place in the fridge for 15 minutes to rest.

4. Melt the butter in a frying pan over a medium heat. Add the leek and cook, stirring for 10 minutes or until soft. Transfer to a bowl.

5. Heat the oil in the same pan over medium-high heat. Add the pumpkin and cook, stirring occasionally for 8 minutes.

6. Add the mustard and cook, stirring occasionally for a further 2 minutes or until the pumpkin is tender and brown. Remove from heat.

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

8. Cover pastry with non-stick baking paper and fill with rice or dried beans. Place on a baking tray. Bake in the 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.

9. Whisk cream and eggs together in a bowl. Spread leeks over pastry base and top with pumpkin. Pour in cream mixture and arrange the King Island Dairy Black Label Double Brie or King Island Dairy Cape Wickham Double Brie over the top. Bake in the oven for 25 minutes or until just set. Remove from the oven and set aside for 5 minutes.

10. Remove tart from tin and cut into wedges to serve.