Savory Pumpkin Pie with Goat Cheese, Roasted Peppers and Caramelized Leek

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Savory Pumpkin Tart with Goat Cheese, Roasted Peppers and Caramelize Leek

This dish takes a little time to make, but the instructions are nothing complicated. If you would like a shortcut, you can use a commercial frozen pie shell, roasted peppers in a jar, and canned puréed pumpkin to save time and simplify the process. You can serve this dish as a light main dish for brunch or lunch or as a side dish for dinner.

Roasted Peppers

Roasted Peppers

Caramelized Leek

Caramelized Leek

Pumpkin in a Pie Shell

Pumpkin in a Pie Shell

Savory Pumpkin Tart with Goat Cheese, Roasted Peppers and Caramelize Leek

 

Ingredients:

1/3 cup roasted sweet peppers in a jar, sliced thin, or 1/2 fresh red pepper and 1/2 fresh orange or yellow pepper to be roasted (instructions included)
1 medium kabocha or buttercup pumpkin, or butternut squash or 1 can (15 oz) pumpkin purée
1 egg
Dash nutmeg
Dash cinnamon
3 cups leek, sliced thin
1 Tbsp olive oil
2 oz (50 g) goat cheese, crumbled
1 gluten-free pie shell (commercial or homemade)

Instructions:

  1. (If you are going to roast fresh peppers instead of using roasted peppers in a jar) Broil the whole peppers in the oven, turning once, until they are charred.
  2. Place the roasted peppers in a brown paper bag for 20 minutes to let them sweat. Take them out and peel the skin. Cut in half and remove seeds. Slice them thinly.
  3. While you keep the roasted peppers in the paper bag, cut the squash in half and remove the seeds (if you are going to use a fresh squash).
  4. Roast the squash in the oven at 400° F/200° C for 20 – 30 until the meat is soft. Alternatively, steam the squash in a pressure cooker for about 10 minutes under pressure using a natural release method.
  5. Scoop out all the squash meat into a bowl and mash using a potato masher.
  6. Add an egg, nutmeg and cinnamon to the mashed (or puréed) squash and mix well. (You can also use a food processor to puree the squash and mix in all the ingredients in steps 5 and 6.)
  7. Place the squash mixture in the pie shell and spread evenly.
  8. Bake the pie at 350° F/180° C for 40 minutes.
  9. While the pie is being baked, heat oil in a frying pan and sauté leek for 30 minutes or longer until they are caramelized, stirring occasionally.
  10. Remove the pie from the oven. Spread the caramelized leek evenly on top, place sliced sweet peppers and dot with goat cheese.
  11. Raise the oven temperature to 375° F/200° C.
  12. Place the pie back in the oven and bake for another 20 minutes. If the edge of the pie is getting burned, cover with aluminum foil.
  13. Infuse love and serve!

 

Servings: 4

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