Tart with leeks, roasted pumpkin and gorgonzola
We love these simple and full of vegetable beauties, so you will often find them among my recipes.
Preparation steps
- Mix the flour and salt, then add the butter and rub it well into the flour with a fork or two knives. When you get crumb-sized crumbs, slowly add cold water until you get a slightly dry dough, but when you squeeze it into the bag, keep the shape of the sake. Wrap the dough in foil and let it refrigerate for 30 minutes.
- In the meantime, clean and slice the pumpkin, sprinkle with a little salt, pepper and oil, and stir and put in the oven at 200 degrees for about 30-40 minutes. depends on the size of the pumpkin cubes. Allow the roast to cool on a baking sheet.
- Meanwhile, sauté the leeks. Slice the leek (only the white part) and wash it well, then sauté it with garlic in a little olive oil until it starts to turn yellow at the edges. Add salt and pepper and remove from the heat, let it cool down a bit.
- Roll out the cooled dough into a circle on baking paper, slightly larger than your baking sheet. Arrange the roasted leeks on the dough, leaving the edge free. Arrange the roasted pumpkin over the leeks, then grind the gorgonzola and sprinkle with chopped thyme. Swipe the edge over the stuffing. Whisk the egg with the milk and coat the edge of the tart.
- Prepared tart together with baking paper transfer to a baking sheet and bake for about 30 minutes. at 180 - 200 degrees, until the whole tart is nicely browned. Cool the roast a little, then serve.
- For an appetizer, I serve it alone, and for a light lunch or dinner with a seasonal salad.
