Caramelised Leek Tart with Mushrooms, Chestnuts & Thyme

(as demonstrated by Jenny Bristow at St Moluas’ Autumn Evening)
Using Clements Eggs

Serves 6-8
Pre-heat oven to 170°/ gas mark 5
For the shortcrust pastry
200g (8oz) plain flour
25g (5oz) butter
Good pinch of salt
1-2tbsp cold water
For the filling
200g (8oz) mushrooms
50g butter
4 medium leeks, washed well to remove any grit, thinly sliced
1 clove of garlic crushed
8 oz Chopped Pumpkin flesh
200g (8oz) peeled weight cooked chestnuts (either vacuum-packed or in a jar), chopped
1tbsp fresh thyme leaves
Sea salt
Freshly ground black pepper
100g (4oz) cheese

For the savoury topping
250ml Natural or Greek yoghurt
3 whole Clements eggs
2 extra egg yolks

To make the pastry
Rub together the flour, butter and salt until it resembles fine breadcrumbs. Add the egg and just enough water to bind it together. Wrap in cling film and allow to rest for an hour in the fridge.

Line a 23x4cm deep loose-bottomed tin with the pastry, allowing it to overlap the tin by 1cm all around the edge. This can be trimmed after baking. Line the tin with a sheet on baking parchment and baking beans and bake for 16-20mins or until golden then remove from the oven, remove the paper and baking beans, brush with a little lightly- beaten egg and return to the oven for a further 3 minutes.

To make the filling
In a sauté or frying pan (Jenny recommends Le Creuset available in Wardens of Newtownards), melt the butter and cook the sliced leeks, pumpkin and mushrooms with the garlic for about 5 minutes, they should have softened and started to caramelise.

To make the savoury topping
Whisk the cream or yogurt and eggs plus 2 extra eggs yolks to pouring consistency.

Coarsely grate or dice the cheese. Place the leeks, mushrooms, chopped chestnuts, cheese and thyme evenly into the cooked pastry case, season with sea salt and some freshly ground black pepper. Carefully pour half of the topping into the tart, place it in the over and pour in the remaining topping (this just makes it easier to fill without spilling, be careful not to burn yourself). Fill it right up to the edge of the tin. Bake for 35-45 minutes until set. If the tart is getting too brown but isn’t yet set, lower the temperature slightly and continue cooking until set.