Pumpkin, Leek And Cheese Tart

This is a traditional autumnal dish from the 18th century from the county of Warwickshire in England

Ingredients
1 25cm pastry case baked blind made with 250g chive pastry
150g leeks sliced into 1 cm rounds and well washed (prepared weight)
150g cooked pumpkin mashed smooth
120g good local cheese grated
3 eggs
150ml double cream
1 tablespoon chopped fresh parsley
1 tablespoon vegetable oil
salt
pepper

Method
1 Cook the leeks until soft in the oil.
2 Mix the eggs with the cream and the parsley.
3 Season well.
4 Stir in the leeks the cheese and the pumpkin.
5 Pour into the pastry case.
6 Bake at 180 degrees centigrade/gas mark 4 for 25-30 minutes or until set and golden.