Halloween Pumpkin Tart

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  • Serves: 4 to 6
  • Prep Time: 30 mins
  • Ready in: 1 hour
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Halloween Pumpkin Tart

Once you have made your pumpkin lanterns here is a great recipe to make a really tasty dish with all the leftovers.


  • Pastry
  • 300g plain flour
  • 150g unsalted butter, cubed
  • 1 whole egg beaten
  • 3 tsp cold water
  • Filling
  • 1 small leek
  • shredded and really washed well
  • 2 tbsp olive oil
  • 115g grated cheddar cheese
  • 1kg raw pumpkin or squash roasted with a little oil and salt and pepper until well coloured and cooked this will yield about 450g cooked flesh
  • 1 pint milk
  • 3 medium eggs
  • 2 handfuls fresh parsley, roughly chopped
  • salt
  • pepper

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  1. Pre heat the oven to190°C gas mark 5.
  2. Place the butter and flour together into a food processor and blend until you have a fine mixture.
  3. Add the egg and pulse together, then add the water, until the pastry just starts coming together, do not overwork.
  4. Turn out and gently knead into a ball, the using a little flour, roll out to about ¼ to ½ cm thick.
  5. Line a 25cm x 4cm deep flan tin and line with greaseproof paper.
  6. Fill with baking beans and bake in the pre heated oven for 20 minutes, then remove the paper and beans and cook for a further 15 minutes to cook the case, and then brush with beaten egg.
  7. Heat the olive oil, then add the well drained leeks and cook for 3-4 minutes to soften slightly.
  8. Place the leek into a bowl.
  9. Chop the cooked pumpkin or squash and add to the leeks.
  10. In a separate bowl, whisk the eggs and milk together, then season well with salt and pepper, add the chopped parsley.
  11. Pour over the leeks and mix really well.
  12. Spoon into the cooked flan base and place onto a baking sheet.
  13. Carefully into the pre heated oven and cook for 40-45 minutes or until just set.
  14. Remove from the oven and cool.
  15. Serve at room temperature with a nice green salad.

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