750 gmpumpkin, such as Queensland blue, cut into wedges50 mlolive oil6thyme sprigs, plus extra to serve150 gmgoat's curd, coarsely crumbled40 gmbutter, coarsely chopped3leeks, white part only, thinly sliced150 mldry white wine1egg, lightly beatenTo serve:bitter green leaf salad (optional)Parmesan rough puff pastry225 gm plain flour40 gmfinely grated parmesan1 tbspthyme leaves2 tspfennel seeds, crushed225 gmcold butter, coarsely chopped
For parmesan rough puff pastry, sift flour and a pinch of salt onto a work surface, add parmesan, thyme and fennel seeds and mix to combine. Add butter, cutting it through flour mixture with a pastry scraper until mixture resembles very coarse crumbs. Make a well in the centre, add 100ml iced water and mix with pastry scraper until dough just comes together. Form into a disc, wrap in plastic wrap and refrigerate to rest (20 minutes). Roll out on a lightly floured surface to a 1.5cm-thick rectangle, fold shortest ends together to meet in the centre, then fold in half again to form a book fold. Wrap in plastic wrap, refrigerate to rest (20 minutes), then repeat twice. Wrap in plastic wrap and refrigerate until required.
Meanwhile, preheat oven to 180C. Scatter pumpkin in a single layer on trays lined with baking paper, drizzle with oil, scatter with thyme, season to taste and roast until just tender (30-35 minutes). Set aside to cool.
Heat butter in a large frying pan over medium heat, add leek and stir occasionally until tender (10-12 minutes). Add wine, stir occasionally until evaporated, season to taste and set aside to cool.
Roll out pastry on a lightly floured surface to 5mm thick. Cut out a 25cm-diameter circle, place on a baking tray lined with baking paper and refrigerate to rest (30 minutes). Score a 1cm border halfway through pastry, prick inside border with a fork, spread with leek mixture, scatter with pumpkin, crumble over goat's curd, season to taste and roll edge slightly to contain filling. Brush edge with eggwash and bake until golden and cooked through (25-30 minutes). Cool, scatter with extra thyme and serve with bitter green leaf salad.
This recipe is from the May 2012 issue of Australian Gourmet Traveller.