• For the shortcrust pastry
• Gather and weigh your ingredients. Set the oven temperature to 190C [375 F] when you take the dough out of the fridge

  Follow the instructions, then roll out and place in the tart tin and trim the top of the pastry dough to about 3 cm [about an inch and a quarter] height if you are using a deep baking tin.

  Prick the bottom of the pastry case. Cut a round piece of baking parchment and place in bottom and add the baking beads. Blind bake for 13 minutes. Remove from the oven and put on a cooling rack [leave the oven on 190c] Remove the baking beads and the parchment when the tin is cool enough to handle and pop the tart case back in the oven for about 3-5 minutes to ensure you do not get the dreaded "soggy bottom"
  

For the tart

• Put the soft cheeses into a large mixing bowl and set aside.

  Meanwhile, steam the pumpkin for about 4-6 minutes until just soft [if you are using sweet potato this may take a few minutes longer], but still retaining its shape- you don't want this mushy- and refresh.

  Sweat the butter, leeks, mushroom and garlic until the leeks are just transparent and the mushrooms have let go of their liquid- about 5 minutes or so. Remove from the heat and set aside [drain if the mushrooms have left a lot of liquid]

  Whisk the cheeses together until fully blended, then add the eggs, salt, pepper and herbs and whisk through.

  Spoon the leek and mushroom mixture onto the bottom of the pastry case, along with the steamed diced pumpkin. Pour the egg mixture over and arrange the pumpkin slices on top.

  Put some aluminium foil over the top and pop into the oven for 15 minutes.

  Remove the foil, and continue baking for another 20-25 minutes, until the top is golden and it is cooked through in the centre [when the knife inserted is clean and there is no liquid on the top]

  Remove from the oven and let cool on a cooling rack. Serve warm or room temperature.