Christmas cooking - Pumpkin, Feta & Leek Tart

This is a very easy recipe - especially since I use frozen pastry. 

First up you have to blind bake your shortcrust pastry - my tart dish is bigger than the pastry sheet, but I can manage to fill in the gaps bu using the corner off-cuts....

While the pastry is cooking, fry 2 leeks in a little butter - cook them gently for about 10 minutes, or until they are really soft and translucent.  Remove the leeks and heat a little olive oil, again, gently fry about 200g's of cubed pumpkin until soft, towards the end of the pumpkin cooking, sprinkle in about half a teaspoon of mustard powder and stir around.

Once your pastry case is ready, spread the cooked leeks over the base of the tart, then evenly distribute the pumpkin over this. Cut up about 100g of feta cheese (roughly the same size as the pumpkin) and sprinkle this through thed pumpkin.

Next, beat together 4 eggs and 250 ml of thickened cream (I use extra light cream), and carefully pour this into the tart.  Bake in a 180C oven for about 25 minutes.

to decorate, I cut stars from some slices of pumpkin and fried them until soft - I put these onto the top of the tart about halfway through the oven baking (in case they sunk  whenb the tart was still liquid)

We atet this cold, but I am sure it wouldbe delicious served warm.