This tart is finished off perfectly with a dollop of mushroom salad.
2 2/3 cup flour
1 tsp. salt
1/2 cup cold butter
1/2 cup shortening
12 tablespoons ice water
2 tablespoons butter
3 leeks, white parts only, cut crosswise into 1/4 inch slices
3 cloves garlic, minced
1/3 cup dry white wine
2 cup pumpkin puree
1 cup half and half
2 tsp. fresh thyme, chopped
2 tsp. fresh marjoram, chopped
salt and pepper, to taste
2 cups Gouda, grated
1 lb. diced bacon and cooked crispy
Preheat the oven to 400 degrees.
In a bowl of a food processor fitted with a metal blade add the flour and salt. Pulse to blend. Add the cold butter cut into pieces and the shortening to the bowl and pulse until it looks like a coarse crumb. Add the ice water to the bowl and pulse until dough just comes together. Remove from bowl and divide in half. Form into a disk and wrap in plastic wrap. Refrigerate for 30 minutes. Remove chilled dough and roll out each piece to fit 2-9 inch tart pans with removable bottoms. Place the lined tart pans with foil and weight with pie weights or dried beans. Bake for 10 minutes. Remove from oven and remove the foil with pie weights and allow to cool.
Heat the butter in a saucepan and add the leeks and the garlic. Saute until leeks are tender. Add the wine and reduce until mixture is almost dry. Set aside and allow to cool.
Combine the eggs, pumpkin, and half and half, mix well. Add the thyme and marjoram to the egg mixture, salt and pepper to taste.
To assemble the tarts, sprinkle 1 cup of cheese in the bottom of each tart. Next divide the cooked leek mixture between the tarts. Divide the crispy , diced bacon among each tart. Pour the egg mixture over the tarts.
Place the filled tarts on a baking sheet and bake for about 40 minutes or until set and a knife inserted in the center comes out clean. Allow to set 10 minutes before slicing. Serve warm or at room temperature