Dough

• 1 cup flour
• 1/4 tsp salt
• 4 tbsp butter
• 2 tbsp blanched slivered almonds
• 2 large egg yolks
• 1 tbsp ice water

Filling

• 2 cups pumpkin puree
• 1 large leek (2 cups sliced)
• 2 large eggs
• 2 oz Spanish blue cheese
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 cup corn
• salt and pepper, to taste

For the pan

• butter
• breadcrumbs

Dough:  In a large bowl, combine flour and salt.  Add butter and mix until incorporated.  Add almonds and egg yolks; mix until dough resembles coarse meal.  Add in ice water; knead until dough is smooth.  Form dough into a ball, press into a disk, cover with plastic and refrigerate until firm – about 30 minutes.

Filling:  Slice and clean leeks.  Heat 2-3 tbsp olive oil in skillet.  Add leeks, salt and pepper, to taste, and saute until softened, about 5 minutes.  Set aside.

Mix together pumpkin puree, eggs, cheese, cumin, chili powder, salt and pepper.

To assemble:  Butter 4 fluted tart pans with removable bottoms (or 1 9″ tart pan).  Sprinkle with breadcrumbs, making sure sides are well-coated.

Roll out dough and cut to fit bottom of tart.  Cover dough with leeks, then top with pumpkin mixture.  Sprinkle with corn, and dust with paprika.

Bake at 350° for 25 minutes for individual tarts and 45 minutes for a larger tart.

Cool slightly, remove from pand and serve hot or at room temperature.