Barrington Court Pumpkin, Leek and Cheese Tart

Main courses

  • Serves: 6
  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
Vegetables from Barrington Court kitchen garden © Helen McDonald

Vegetables from Barrington Court kitchen garden


Try using perfection, butternut, acorn or gem squash instead of pumpkin.

  • 1 pastry case, baked blind, made with 250g of chives
  • 150g (5oz) leeks, sliced into 1 cm rounds and well washed (prepared weight)
  • 150g (5oz) cooked pumpkin, mashed smooth
  • 120g (4½ oz) cheese, grated
  • 3 eggs
  • 150ml (5 floz) double cream
  • 1 tbsp chopped fresh parsley
  • 1 tbsp sunflower oil
  • Salt and freshly ground pepper


  1. Heat the oven to 180ºC / 360ºF.
  2. Cook the leeks in the oil until soft.
  3. Mix the eggs with the cream and parsley and season well.
  4. Stir in the leeks, cheese and pumpkin.
  5. Pour into the pastry case and bake for 25-30 minutes until set and golden.