Leek, Pumpkin & Goats Curd Tart

Treat yourself to our Leek, Pumpkin & Goats Curd Tart! This delicious tart, made with flaky all-butter puff pastry and created by chef Callum Hann, combines sweet pumpkin, savoury leeks, and creamy goat’s curd for a flavour-packed bite. Perfect for a cosy lunch or a standout addition to your next gathering!

Prep Time: 12 minutes
Cook Time: 18 minutes
Serves: 4
Skill Level: easy

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Where to buy Carême Pastry

Ingredients

1 x 375g packet Carême All Butter Puff Pastry, defrosted
1 Tablespoon extra virgin olive oil plus 1 tablespoon extra
¼ Butternut pumpkin, cut into 1.5cm dice
1 Leek, halved and finely sliced
4 Cloves garlic, finely sliced
8 Sprigs thyme, leaves picked
1 Green pear, thinly sliced
¼ Cup toasted pecans, roughly chopped
Juice of a lemon
120g Goats curd, to serve
Parsley Pesto
1 Bunch parsley, finely chopped
1 Clove garlic, grated
1 lemon, zested and juiced
40g parmesan, grated
¼ cup olive oil

Method

Preheat oven to 200°C. Line a baking tray with baking paper and lay pastry on top. Use a paring knife to lightly score a 2cm border around the pastry.
Heat a wide frying pan over high heat with one tablespoon oil. Add the pumpkin and cook for a minute or until golden. Add leek, garlic and thyme and cook, stirring, for 2-3 minutes or until leek has softened. Spread mixture into the middle of the pastry, try not to get any of the mixture on the outside border. Transfer tart to the oven and bake for 13-18 minutes or until pastry is golden brown and crisp.
Meanwhile, combine pear, pecans, lemon juice and remaining one tablespoon oil in a bowl.
For the parsley pesto, stir together all ingredients until combined.
Remove tart from oven and spoon over goats curd. Top with pear mixture and parsley pesto, slice into quarters and serve.