This tart is a riff of a basic I have been cooking since I started catering; a shamelessly shop-bought pastry case full of vegetables and a quiche like filling. Sometimes there is cheese, sometimes there is spice, there is always delicious.
They seem to be popular with the resident toddler, but most importantly of all, they are a great way to use of random vegetables that always, always end up in the fridge; in this case a pumpkin, but butternut squash would work just as well.
On top of all this, a good tart is an excellent centrepiece for a food offering at a party, particularly if you are feeding a lot of vegetarians. Indeed, for many a year, tarts were at the centre of what I offered here in the Little Pink Kitchen. They can be served hot or cold, with salad or soup, whatever way you want. I do hope you enjoy this one.
