Pumpkin and leek tart recipe

Since returning from our holiday we have had a very busy weekend catching up with friends and family. Luckily we managed to find a bit of time yesterday to get back into some humble home cooking and Brooke made this delicious pumpkin and leek tart recipe.

Whilst being away we have definitely eaten our fair share of delicious Vietnamese food, but now that we are home in the middle of Perth’s winter I am craving some simple winter food.

With pumpkin and leek in season, Brooke made one of my favourite recipes, pumpkin and leek tart. This tart is delicious and if Brooke can be bothered tackling homemade short crust pastry is a great winter warmer.

Cook the pumpkin slightly in the pan first with a little butter and garlic for added flavour, then combine with the sliced leeks, some fresh tomatoes for colour, dried onion flakes, cheese and an egg and cream filling. Bake it in the oven for 10 – 15 minutes or until golden brown.

Served with a simple salad this tart is great for a light lunch or dinner or in the warmer months for a picnic!

Looking for some more savoury baked goods then check out our recipe for Ham and Cheese Croquettes or Zucchini and Bacon Slice. I like to pair this pumpkin and leek tart with our Roasted Pumpkin and Sweet Potato Soup recipe.

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Healthy Pumpkin and Leek Tart – Recipe Instructions

Pumpkin and Leek Tart
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Pumpkin and Leek Tart great for a light lunch or dinner.
Recipe type: Baked Goods
Cuisine: French
Serves: 4
  • 1⅔ cups (250g) plain flour
  • 125g unsalted butter, chilled, finely chopped
  • 1 egg, chilled
  • 1 Tbsp cold water
Tart Ingredients
  • 300g pumpkin, cubed
  • 1 leek, washed and sliced
  • ½ cup cheese, grated
  • 4 eggs
  • 3 – 4 cherry tomatoes, cut in half
  • 120 ml thickened cream
  • 2 tbsp onion flakes
  • 1 tsbp butter
  • 1 tsp garlic, crushed
  • salt and pepper
  1. To make the pastry, place the flour and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg and water and process until the mixture just comes together. Turn dough onto a lightly floured surface and knead until smooth. Shape into a disc. Wrap in plastic wrap and place in fridge for 15 minutes to rest.
  2. Meanwhile, melt the butter in a frying pan over medium heat. Add the pumpkin and garlic and cook, stirring, for 10 minutes or until soft. Remove from heat.
  3. Preheat oven to 200°C.
  4. Roll out the pastry into a 3mm thick rectangle or disc. Line a round 23cm (base measurement) fluted tart tin or a 33cm x 9cm rectangular tart with removable base with pastry and trim any excess. Place in the fridge for 15 minutes to rest.
  5. Cover pastry with non-stick baking paper and fill with rice or dried beans. Place on a baking tray. Bake in 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 180°C.
  6. Fill pastry base with pumpkin, onion flakes, leeks, cheese and tomatoes.
  7. Whisk cream and eggs together in a jug. Spread over pastry base.
  8. Bake in oven for 10 to 15 minutes until golden brown.


Creamy cauliflower soup recipe

Cauliflower, the humble vegetable that many of us have seen served on our plates at home or in a Chinese meal trying to bulk it up in lieu of meat. Any preconceived ideas you have on this vegetable I ask you to not be so judgemental because this creamy cauliflower soup recipe will change your mind.

Not only is Cauliflower budget friendly it actually has an impressive nutritional profile. It contains high levels of vitamin A and C, calcium, it is low in fat and carbohydrates and contains high levels of dietary fibre making it a great substitute for rice or potatoes. I personally don’t mind cauliflower and when blitzed into this easy creamy cauliflower soup I hope you become a fan too!

This recipe for tasty cauliflower soup is so easy to put together. You simply boil the cauliflower in some chicken stock (or vegetable if you wish to keep it purely vegetarian) along with one sliced leek. Once the cauliflower is soft, allow the soup to cool before blitzing it in the blender. From here you will be left with a light fluffy and already creamy tasting soup. For a bit of indulgence we do add a small amount of cream, however if you want to keep the soup healthier you can leave the cream out. Once you have blended your soup return it to the stove to heat through.

To serve I like to top my soup with some crispy bacon bits to for added texture and saltiness to compliment the creaminess! However, it tastes pretty good just on its own.

This is definitely one of my new favourite soup recipes, but if you are looking for others, then you should check out our Roasted Pumpkin and Sweet Potato Soup Recipe or our Healthy Vegetarian Zucchini Soup Recipe.  If you are looking for something to serve with your soup our Savoury Muffin Recipe pairs perfectly also.

Cauliflower Soup IngredientsCreamy Cauliflower SoupCauliflower Soup RecipeCreamy Cauliflower Soup RecipeCauliflower Soup Recipe

Creamy cauliflower soup recipe instructions

Cauliflower Soup
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Simple Cauliflower Soup made with just 4 key ingredients.
Recipe type: Soup
Cuisine: Australian
Serves: 6
  • 1 Cauliflower, cut into florets
  • 3L Chicken Stock
  • 1 Leek, sliced and washed
  • 100ml thickened cream
  1. Add the cauliflower, leek and stock to a large pot.
  2. On a medium heat, bring the soup to a boil. Reduce heat to medium-low and simmer, partially covered, for 15 minutes or until the cauliflower is soft. Set aside for 5 minutes to cool slightly.
  3. In batches blend the soup until smooth and return to a clean pot. Repeat with remaining mixture. Add the cream.
  4. Place over low heat and cook for 1-2 minutes or until heated through.
  5. Serve with crispy bacon bits or a simple slice of bread!