This tart is the perfect cold weather dinner.

You can leave the mushrooms off if you don’t like cooking them.

It’s still amazing!

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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.