Nothing says cozy comfort quite like a golden, savory tart baking in the oven.

This delicious dish brings together sweet roasted pumpkin with savory sautéed leeks, all baked to perfection in a crisp, buttery shortcrust pastry shell.

The rich Gruyere cheese, touch of fresh thyme, and hint of nutmeg make for a beautiful balance of rustic charm and sophisticated flavor, while the toasted macadamia nuts add some crunch.

To top it all off, it’s served with golden, pan-seared oyster mushrooms deglazed with bright verjuice.

If you’re not a fan of mushrooms, feel free to leave them off. The tart will still be just as flavorful without them!

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Ingredients

800g pumpkin, roasted
1 pack carême shortcrust pastry, thawed
2 tbsp olive oil
50g butter
1 leek, sliced
4 cloves garlic, crushed
1/4 cup verjuice
2 eggs
Plus 1 egg yolk
200ml cream
1 tsp fresh thyme leaves
1 cup Gruyere cheese, grated
Pinch nutmeg

For the mushrooms:
1 pack of oyster mushrooms
1 tbsp butter
A drizzle of olive oil
2 tbsp verjuice

Method

Preheat the oven to 180 degrees.

Line a 26cm tart case with pastry and blind bake for 10 mins.

Heat a medium frypan over medium-low heat.

Add olive oil, butter and leeks with a pinch of salt and pepper. Sauté until soft.

Place remaining ingredients in a food processor with leek and pumpkin. Blitz until smooth.

Spoon the pumpkin mix into the tart shell and bake until the pumpkin is set — about 40 mins.

Remove from the oven and scatter over macadamia nuts.

Meanwhile, heat a small frypan over medium heat; add butter and oil. Heat until the butter is melted.

Add mushrooms and sautee for about 2 mins. Turn up the heat and add verjuice.

Cook for a minute further and serve with your gorgeous pumpkin tart.

Garnish with micro herbs.