One of the main reasons I started this food blog was to participate in a lot of food blog events and challenges. The participation from people all over the world really inspires me. While checking out another blog this morning, I noticed a event hosted by Julia
from A Slice Of Cherry Pie in the UK. In the Bag is a monthly event that calls for creative uses of specially selected ingredients. I happened to have all the components on hand. And just a day to go before the deadline!This months event challenged us to use Pumpkin, Mushrooms, and Leeks. I immediately thought of a few ideas. One was a pizza with feta, a chicken roll up stuffed with the ingredients perhaps in a stuffing mixture, or this on which I finally settled on. Based on the Tarte Poireux
I used to eat in Paris as a student and Quiche Lorraine’s
Courtney’s Oyster Mushroom,Pumpkin, Leek, and Feta Tarte.
Pate Brisee for your tart shell.
9 tbs unsalted butter at room temp
1 large egg
3 tbs water at room temp
2 cups flour
1/8 tsp of salt
butter to grease tart pan
Combine butter and egg in your processor. Add flour gradually to form dough. The mixture should resemble coarse balls.Gently form into a ball and wrap in plastic for 1 hour or overnight.
Butter spring form tart pan.
Roll out pastry dough between lightly floured sheets of wax paper to fit pan plus extra.Turn out, shape , and guide into the pan. Don’t worry if it breaks or needs to be patched. Lightly punch bottom with a fork. Chill pastry dough in pan covered with wax paper for 30 min. Blind bake crust with ceramic weights if you have them for 15 min. Be sure to wrap your tart shell in foil to prevent leaks and spills.
1 cup fresh pureed or canned pumpkin. * I made fresh, drain any excess water through a sieve. Canned may add more color as its more concentrated.
1 1/2 cups heavy cream
2 egg yolks
1/8 tsp nutmeg
1/8 tsp minced ginger
1/2 cup grated Parmesan
1/2 cup crumbled fresh feta( I used a water packed French feta)
Slice and thoroughly clean leeks, I soak them in water several times to drain the dirt and sand. shred the oyster mushrooms length wise with your fingers. Saute both with a little butter to wilt. You may add salt and pepper. Mix eggs , cream, salt,pepper,nutmeg, Parmesan,ginger, and pumpkin puree.
Take baked shell and line with leek and mushroom mixture. Add crumbled feta. Be sure your pan is tightly wrapped in foil and place in a cookie sheet to catch any spills. Pour pumpkin mixture to cover. You may have left over liquid depending on your size of shell, etc. Top with sage leaves. Bake for approx 30-40 min.
I would serve it in mini form as a appetizer, or as a main course with a seasonal salad with a Chardonnay or Sauvignon Blanc. I can also see it with bacon or ham Incorporated, but I didn’t have any.
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