Pumpkin and leek tart with lardons

This savory pumpkin and leek tart with lardons brings together the best of autumn: sweet Hokkaido pumpkin, gently stewed leek and onion, a fragrant touch of fennel and nutmeg, and the salty accent of lardons. All nestled on a sturdy crust, wrapped in creamy eggs and melted Gouda. A dish that invites shared meals, storytelling, and embracing the season - with every bite, a reminder of how rich a simple dish can taste.

How to make a pumpkin and leek tart with lardons?

This savory pumpkin and leek tart with lardons is wonderfully easy to make. Minimal chopping, and the oven does most of the work. The perfect solution for autumn comfort food.

Preparing the pumpkin

We start with a Hokkaido pumpkin. Choose a small one - you'll typically need just under half. That's why we cut the pumpkin next to the stem. We'll use the smaller half; the larger one can go in the fridge. Soup for tomorrow, perhaps.

Next, scoop out the seeds. A Hokkaido pumpkin has a thin skin, which means you can leave it on. You can also use butternut squash, but that one needs peeling.

Now slice the pumpkin into strips about one to two centimeters wide, then cut those into small cubes.

Line a baking tray with parchment paper and spread out the pumpkin pieces. Season them generously. We've chosen crushed fennel seeds, thyme, and nutmeg. Add a few tablespoons of olive oil and mix everything well.

Roast the pumpkin in the oven for 30 minutes at 180°C. Meanwhile, you can prepare the other ingredients.

Preparing the filling

For the filling, we'll prep the leek and lardons. The onion and chili pepper add extra flavor.

Trim the roots and green tops from the leek. Slice it lengthwise, then cut into half rings.

Do the same with the onion: remove the roots and stem end, halve it to peel easily, then chop into small pieces.

Finally, remove the stem from the chili pepper and chop it finely.

Heat a little oil in two pans. In the first, sauté the onion and chili until fragrant. Then add the lardons and cook until crispy.

In the second pan, gently stew the leek until soft. Let it cool while the pumpkin finishes roasting.

Once the pumpkin is ready, take it out of the oven and mix it with the other filling ingredients.

Assembling the tart

Now it's time to assemble and bake the tart. For best results, use quiche dough. If you don't have that, puff pastry or pizza dough will work too.

Line a tart tin (about 28 cm) with the dough. If it overhangs the edges, no worries -we'll fold it in later. Prick the base several times with a fork to prevent it from puffing up during baking.

Spoon the filling into the tart shell and spread it evenly.

Whisk the eggs into the cream and pour the mixture over the filling. Finish the tart with grated cheese - we've used Gouda, but Emmental or Mozzarella are great alternatives.

Fold the edges of the dough inward. Bake the tart for 35 minutes at 180°C.

Take it out of the oven and let it cool for a few minutes. Then slice, serve, and enjoy the final result of course.

Quiche dough or alternatives?

As mentioned in the introduction, quiche dough gives the best results. But this savory tart can also be made with puff pastry or pizza dough. Since each dough has a different composition, it also changes the character of the tart.

Quiche dough provides a firm, crumbly base that pairs beautifully with creamy fillings. Ideal for a classic, easy-to-slice tart. This recipe closely resembles a traditional quiche, so it's no surprise that this is the perfect match.

Puff pastry creates a light, crispy crust with a festive touch. Blind baking is recommended to prevent a soggy bottom.

Pizza dough gives the tart a more rustic, bread-like feel. Less crisp, but wonderfully hearty and easy to work with.

More surprising.autumn

Autumn is the season of deep, comforting flavors, with delicious ingredients like leek, Brussels sprouts, and pumpkin. You'll find more inspiration in the following articles:

• Fish soup for the fall.
• Wholesome healthy autumn lasagna.
• Savory cauliflower cake.
• Super savory coq au vin.
• Delicious filled pumpkin.

If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.