Savoury pumpkin (winter squash) tart with wine braised leeks

pumpkin tart final

This recipe was adapted from the stunning chitchatchomp, where Leigh blogs about food, health, life and more, and illustrates her posts with the most divine photographs

Makes 1 x 30cm (12″) tart
Serves 4 – 8
Preparation: about 60 minutes
Baking: 45 minutes


700g (1 1/2 lbs) pumpkin or winter squash
salt and pepper
1 Tbsp olive oil
shortcrust pastry (I used store-bought)
40g (3 Tbsp) unsalted butter
1 large leek, white part only
3 cloves garlic
60ml (1/4 cup) dry white wine
300ml (1 1/4 cups) whole cream
2 large eggs
1 large egg yolk
good pinch dried thyme
2 Tbsp chopped flat leaf parsley
125g (1 cup) grated Gruyère cheese
pinch nutmeg


Double the leek and wine and save half for serving.


Preheat oven to 180°C / 350°F / Gas Mark 4, and line a baking sheet with parchment.

Peel the pumpkin and chop into chunks, spread them in a single layer on the baking sheet, sprinkle with salt and pepper and drizzle with olive oil. Roast in centre of oven for about 25 minutes, until soft. Set aside to cool.

Grease a 30cm (12″) quiche dish, line with the pastry and prick all over the bottom with a fork. Line the pastry with parchment and fill with dry rice or beans or with pie weights. Blind bake for 10 minutes, then remove weights and paper, then bake for another 5 minutes, until the pastry is dry. Set aside to cool.

Wash and slice the leek thinly, and finely chop the garlic.

Melt the butter in a heavy frying pan over medium-low heat, add the leek and garlic and cook for 3 – 4 minutes, stirring constantly, until softened.

Add the wine to the pan and simmer for about 5 minutes, until the liquid has evaporated. Set aside to cool a little.

In a large food processor or a bowl with a stick blender, combine the pumpkin, leek mixture (after reserving half for serving, if desired), cream, eggs and yolk, thyme and parsley, and pulse until smooth.

Stir in the grated Gruyère and nutmeg, and season to taste.

Pour the filling carefully into the pastry shell (it will probably be quite full), return the dish to the oven and bake for about 45 minutes, until set and golden brown.

Serve warm or at room temperature with a glass of dry white wine, a green salad and a slice of crusty bread.

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16 Responses to Savoury pumpkin (winter squash) tart with wine braised leeks

  1. So pleased you made this tart and I love your change to caramelised leeks on top – it looks absolutely delicious! 🙂

  2. sallybr says:

    This recipe is calling my name very VERY loud! Love everything about it…

    have a great Reveal Monday!

  3. Sid says:

    This looks wonderful. I think I will have to make this for one of our many food gatherings. Great SRC choice.

  4. bcmom says:

    This looks absolutely amazing!

  5. shockinglydelicious says:

    That’s a seriously elegant savory tart! I would happily eat that for breakfast, lunch or dinner. Great SRC pick!

  6. Antonia says:

    The tart looks amazing!

  7. I had so much fun cooking from you blog this month!!! I love your photos, and appreciated all the vegetarian dishes. I have so many bookmarked, but the zucchini fritters I ended up making are one of my favorite things I’ve made all year. Thanks for a wonderful recipe! And this pumpkin tart looks fantastic!! Leigh’s blog is another gorgeous blog fully of yummy food! Great pick!!

  8. katiezeller says:

    Definitely making this next fall with butternut squash. I just finished the last of them a few weeks ago. This looks delicious!

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