Make it Halloween with these Pumpkin, Cheese and Leek Tarts
Carving pumpkins are a must during Halloween. But after you've dug out all that creamy and delicious pumpkin filling, don't throw it away! Try our Pumpkin, Cheese and Leek Tart recipe, and delight your family with this festive dish. Homemade tarts are a great way to prepare dishes ahead of time during the day and pop them into the oven when you're craving a tasty hearty snack. Make these yummy tarts for much-needed fuel after a night of trick or treating. You might also like: Tomato and Cheese Tarts!


  120 g Cheddar cheese
  300 g flour
  150 g butter
  1 tsp salt
  2 egg yolks
  1 tbsp water
  1 onion trimmed and quartered
  750 g pumpkin deseeded, and cut into 2cm cubes
  2 tbsp olive oil
  1 clove of garlic crushed
  100 g soft goat's cheese
  1 egg beaten lightly
  1 tbsp water



To start, line the four baking trays with parchment paper.


Cut the butter into cubes and keep cold and cut the cheddar cheese to fit the feed tube of your MultiPro Sense Food Processor.


Roughly chop the goat’s cheese and set aside for later.


Fit the coarse grating disc to the food processor bowl and turn the machine on. Use the pusher to guide the cheddar cheese through the feed tube to grate into the bowl.


Next, fit the knife blade and add the flour, salt, butter and into the processor bowl, processing for 30 seconds on max speed until fine breadcrumbs form.


Add the egg yolks and water to the bowl and use the pulse function to bring the mixture together.


Transfer the dough onto a work surface and form into a ball. Wrap in plastic wrap and chill in the fridge for 1 hour and continue.


Next, pre-heat the oven to 180°C and fit the thick slicing disc in your into the bowl of your MultiPro Sense Food Processor.


Select speed 3 and push the onions leeks down the feed tube.


Take two of the baking trays and transfer the sliced onion and leeks to one tray, spreading evenly and then the cubed pumpkin onto the other


Combine the olive oil, garlic and seasoning in a small mixing bowl and drizzle the oil mixture over both trays of vegetables.


Roast for 10-20 minutes or until golden and tender.


Remove the dough from the fridge and place on a lightly floured surface. Cut into 4 equal pieces and roll each piece into a circle, approximately 5mm thick.


Transfer the rolled-out dough onto the remaining two baking trays, then divide the roasted vegetables between each circle of pastry, leaving a gap around the edges.


Add the sage leaves onto a chopping board and lightly brush with oil, then place the leaves onto the roasted vegetables.


Top each tart with the goat’s cheese then carefully fold the edges up and over the vegetable mixture, leaving the centre open.


Combine the beaten egg and water to make the egg wash and then brush over the pastry.


Bake for 20 minutes and then serve.


To batch cook, make two separate batches of pastry and refrigerate. Prepare double the amount of vegetables, working in batches so as not to overload the processor.


Once the vegetables are roasted allow to cool completely, assemble the pies and transfer to the freezer, uncovered, on trays until frozen.


Once frozen remove from the trays, wrap in a layer of parchment, then a layer of foil and freeze until required.


The tarts will keep in the freezer for 3 months.