Roquefort, walnut & pumpkin tart

Serves 8



1 leek, washed, chopped finely

3 tbsp butter

1 tbsp olive oil

1kg butternut pumpkin, deseeded

1 roll puff pastry

250g Roquefort cheese

2 red onions, peeled, chopped finely

handful parsley, washed, finely chopped

3 eggs

2 egg yolks

1/2 cup creme fraiche

salt, cracked black pepper

pinch of nutmeg

1/4 cup walnuts, crushed


  1. Cut the pumpkin into small cubes. Preheat the oven to 180C.
  2. In a large frying pan over a medium heat, melt the butter and oil, cook the leek & onions for 5 minutes then add the pumpkin. Let cook for about 15 minutes, stirring every now and then. If the pan becomes dry, add a little water.
  3. Meanwhile, prepare your quiche tin with the pastry, prick the bottom of the base with a fork.
  4. Whisk the eggs, egg yolks, creme fraiche, nutmeg, salt and pepper together.
  5. Pour the cooked pumpkin mixture into the base of the pastry, add the liquid and then crumble the cheese, walnuts and parsley over the top.
  6. Cook for about 30-40 minutes, or until your pastry is golden.


Pin It on Pinterest