Pumpkin Leek and Sausage Tart

As a huge fan of savory tarts, this recipe caught my attention when I first read the cookbook, Eataly. I thought it would be a fantastic choice for an autumn luncheon, complete with a green salad.

Eataly, the cookbook, is not what I originally expected it to be. I presumed that it would be a compilation of recipes by Lidia Bastianich and Mario Batali, the original, primary owners of Eataly, along with Lidia’s son Joe. (Of course now Batali is out.)

In fact, it’s not only not written by them, their names are nowhere in the cookbook. No authors are listed. Some recipes are associated with chefs, but that’s it.

So what is Eataly, the cookbook? The foreword is written by Oscar Farinetti, who had the original concept of Eataly, which first opened in Milan, Italy, in 2004. Here’s some of what he writes. “Italian cuisine was born as home cooking, therefore replicable and linked to territory, and has created a rich tradition of recipes, unique in the world.”

This quote was the only one I really understood; this man is quite philosophical in his worldly, culinary outlook. Or maybe it was the translation from Italian. The book is hefty, considered the handbook of contemporary Italian cuisine. There’s obviously a respect for traditional, authentic Italian cuisine, but there’s also updating for the more modern cook and eater.

I’m okay with this. Often, seriously traditional dishes aren’t my favorites. In the “old” days, a gourmet approach was not taken with cooking. It was more of live or die approach with food. So people prepared what grew and what was available.

In my opinion, there’s nothing wrong with traditional recipes, nor with gourmetified recipes! I love them all! I adapted this recipe slightly, but the original is in printable form below. I felt it needed some improvements.

Pumpkin, Leek, and Sausage Tart
by Chef Fabio Nitti

2 – 15 ounce cans organic pumpkin
1 egg, whisked
1 teaspoon dried thyme
12 ounces sliced leeks
2 tablespoons garlic-infused oil
16 ounces sausage meat, crumbled
Salt, pepper
1/3 cup plus 1 tablespoon heavy cream
1 egg plus 1 egg yolk
Salt, pepper
Pie crust dough for a deep-dish tart, chilled
Approximately 3 ounces grated Parmesan

Place the pumpkin puree on cheesecloth in a colander, and cover with a bowl over night. This will insure that extra liquid is extruded and puree is not too liquid for this tart. After this step, place the strained pumpkin in a bowl. Add an egg, the thyme, salt, and pepper, and stir together well. Set aside.

After slicing the leeks, put them in a large bowl of cold water to get any silt or sand out of them. Let them dry on a kitchen towel before progressing to the next step.

Heat the garlic oil in a pan, add the leeks, and cook them over medium heat for 6-7 minutes until soft and slightly caramelized. Add the sausage meat and cook, stirring and turning, until it is just cooked through. Let cool.

Make the savory custard by placing the cream, egg and egg yolk, salt and pepper in a small bowl. Whisk until smooth.

Preheat the oven to 350 degrees. Grease a 9 1/2″ deep dish pie dish with butter. Roll out the pie crust dough on a lightly floured surface to a thickness of 1/4 inch and use it to line the prepared pie dish.

Arrange the pumpkin and sausage meat in alternating layers in the pastry shell.

Pour over the savory custard, sprinkle with the Parmesan, and bake in the oven for 30 minutes, then lower temperature to 300 degrees and bake 10 minutes more.

The tart itself isn’t terribly beautiful, but it slices well and is very tasty.

I served the tart with a green salad with a basil and parsley dressing, and it was delicious together. My pie crust collapsed, but I hadn’t give it enough attention, which is my fault. With more care, this tart would be prettier and perfect for company.



By Published On: November 15th, 202248 Comments on Pumpkin Leek and Sausage Tart

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. angiesrecipes November 15, 2022 at 7:48 AM - Reply

    I wish I could reach into the screen and grab that slice! It looks so good, Mimi. The filling alone is already worth all the efforts.

    • Chef Mimi November 15, 2022 at 8:05 AM - Reply

      It did turn out to be a good recipe! Great for this time of year.

  2. Charlie DeSando November 15, 2022 at 7:55 AM - Reply

    Have you ever been to Eataly? It is quite impressive and a fun store to visit

    • Chef Mimi November 15, 2022 at 8:05 AM - Reply

      Yes! A couple times to the one in NYC. Great fun, and great restaurants as well!

  3. Dorothy's New Vintage Kitchen November 15, 2022 at 8:25 AM - Reply

    This looks really hearty, and your crust divine!

    • Chef Mimi November 16, 2022 at 6:36 PM - Reply

      The crust pooped out, but my people don’t care!!!

  4. terrie gura November 15, 2022 at 9:33 AM - Reply

    Looks like it would make a great brunch dish!

    • Chef Mimi November 16, 2022 at 6:36 PM - Reply

      Oh, that is a good idea!

  5. Ben | Havocinthekitchen November 15, 2022 at 5:24 PM - Reply

    I also love both traditional and modern (And sometimes even the cross between them) – because why limit yourself?! Loving this savoury pie; such a wonderful and hearty flavour combination!

    • Chef Mimi November 16, 2022 at 6:35 PM - Reply

      I know exactly what you mean. I just love flavor!

  6. BERNADETTE November 15, 2022 at 8:41 PM - Reply

    Boy that looks yummy. I suppose you could substitute butternut squash for the pumpkin?

    • Chef Mimi November 16, 2022 at 6:35 PM - Reply

      Of course! It’s just not as pretty!!!

  7. Tandy | Lavender and Lime November 15, 2022 at 9:57 PM - Reply

    I dragged a group of people to Eataly in London and the food was not special. Our lunch was expensive and I felt very let down. So, this cook book would not be on my radar. The deli side of Eataly was amazing though, and worth me parting with my Pounds. I thought your pastry looked good.

    • Chef Mimi November 16, 2022 at 6:34 PM - Reply

      That’s too bad, because we’ve eaten at 2 restaurants at the NYC Eataly, and they were both really incredible. Too bad that there’s not more quality control. But it doesn’t seem like the book has anything to do with Eataly, but I still wouldn’t recommend it.

  8. Ron November 16, 2022 at 2:37 AM - Reply

    Mimi, you’ve shared many wonderful recipes with us through the years, but for me this is a absolute must make. Canned pumpkin is very difficult and expensive here, but I have red kuri squash puree in the freezer that will work just fine. Thanks for sharing…

    • Chef Mimi November 16, 2022 at 6:33 PM - Reply

      Oh, wonderful!!! And thank you for such a kind comment.

  9. Ann Coleman November 16, 2022 at 7:35 PM - Reply

    I would never have thought of combining those ingredients, and yet it looks and sounds delicious! Thank you!

    • Chef Mimi November 17, 2022 at 6:16 AM - Reply

      That’s exactly what I thought! But it all worked well.

  10. Raymund November 16, 2022 at 8:57 PM - Reply

    Love savoury tarts as well specially those ones with meats. This recipe is defiitely fantastic

    • Chef Mimi November 17, 2022 at 6:14 AM - Reply

      Thank you! I was very happy with it!

  11. Roz November 17, 2022 at 6:39 AM - Reply

    What an interesting recipe, Mimi! I haven’t read this cookbook yet, but you share a lot of good insights about it. I’ve been to the Eataly in Milan and really enjoyed the amazing variety of Italian food products in literally every category. We had a tasting dinner and it was excellent. Happy Thanksgiving, Mimi!

    • Chef Mimi November 17, 2022 at 3:32 PM - Reply

      I also had a great experience at Eataly in New York City. And so much food!!!!

  12. sherry November 18, 2022 at 1:20 AM - Reply

    I do love a savoury tart! Have you changed the look of your blog? something seems different …

    • Chef Mimi November 18, 2022 at 6:11 AM - Reply

      I did last year! Finally paid somebody to correct all of the wordpress glitches!

  13. David @ Spiced November 18, 2022 at 7:36 AM - Reply

    I’ve become a huge fan of pumpkin in savory dishes, and this one needs to go on my list of things to make ASAP! The pumpkin + sausage combo is making me drool a little bit…and it’s only breakfast time right now. :-) Interesting notes about that cookbook, too.

    • Chef Mimi November 20, 2022 at 10:53 AM - Reply

      Pumpkin is so good and so versatile. I remember being shocked when I found out it was a vegetable!!! Like most people I only knew about pumpkin pie. I have to get to your blog. I’ve been out of state moving my mother into a home. Yikes. But that’s why I’m behind!

  14. neil@neilshealthymeals.com November 18, 2022 at 10:20 AM - Reply

    Looks delicious Mimi. Like you say, a great dish for autumn! Some great flavours going on there. :-)

  15. 2pots2cook November 19, 2022 at 3:29 AM - Reply

    The first idea was Eataly chain to me. I love everything there. Pinned to Pumpkin!

    • Chef Mimi November 20, 2022 at 10:51 AM - Reply

      It is a fun place to shop, isn’t it?!

  16. Frank Fariello November 19, 2022 at 10:04 AM - Reply

    Wow, sounds like a great cookbook, if this recipe is any guide. Hadn’t heard of it before. Will definitely check it out, along with this savory tart. This kind of dish is right up my alley!

    • Chef Mimi November 20, 2022 at 10:50 AM - Reply

      I think savory tarts, both winter and summer versions, are my favorite things to eat!

  17. David Scott Allen November 19, 2022 at 12:37 PM - Reply

    We love the EATALY cookbook and made this a couple of years ago for Thanksgiving as a non-turley entrée. (I dislike turkey and always have an alternate main.) Thanks for the reminder – maybe I will make it again this fall.

    • Chef Mimi November 20, 2022 at 10:50 AM - Reply

      Oh interesting! It’s a funny book to me because there are so many errors, but I do like the recipes!

  18. Debra November 19, 2022 at 5:46 PM - Reply

    This is certainly going into my collection of recipes to make through the holiday season. I will likely be away from home for most of December and staying with my son and family while they welcome a new baby. I will be the cook for most of that time, and I can already say that this is a recipe they would love. It has a “comfort food” quality to it while also being creative and a bit untypical. I’m in! :-)

    • Chef Mimi November 20, 2022 at 10:49 AM - Reply

      That’s so nice of you. I never had any help when I had my two! Such a nice thing to have help and good food!

  19. Ronit November 20, 2022 at 2:48 PM - Reply

    Very interesting combination of ingredients. Leeks and sausage is such a tasty combination, and I can see how the pumpkin would add its unique texture and flavor to the mix.
    I’ve been to Eataly NY, and although I’ve enjoyed parts of it, on the whole it felt as they went overboard with too much on their plate, literally! :)

    • Chef Mimi November 21, 2022 at 8:04 AM - Reply

      Well, it’s certainly huge! But we’ve eaten at two restaurants – one on the roof in the summer – and they were both fabulous.

  20. Karen (Back Road Journal) November 20, 2022 at 2:54 PM - Reply

    This sounds like a wonderful tart with the pumpkin and sausage combination. It is something different to try, thank you Mimi.

    • Chef Mimi November 21, 2022 at 8:04 AM - Reply

      If you love savory tarts, you’ll love this one!

  21. In Good Flavor (@InGoodFlavor) November 20, 2022 at 8:12 PM - Reply

    I have been to Eataly in NYC and Boston. They are great destination places when you’re in the city. This tart looks so hearty, delicious, and perfect for the season!

    • Chef Mimi November 21, 2022 at 8:05 AM - Reply

      I’ve only been to the NYC one, and it’s so much fun. Great restaurants, too!

  22. Elena Bourke November 20, 2022 at 9:09 PM - Reply

    As a big fan of Eataly in NYC, I’m curious as to how the concept and name came to be used by Batali and Bastianich.

    • Chef Mimi November 21, 2022 at 8:06 AM - Reply

      It was actually started in Milan, but I don’t remember what it was called. Batali has certainly disappeared, hasn’t he?!

  23. Healthy World Cuisine November 21, 2022 at 3:13 PM - Reply

    Oh yum! Love everything about this recipe. I might even try it with some leftover roasted pumpkin. The savory and the slight natural sweet so nice together.

    • Chef Mimi November 22, 2022 at 4:09 PM - Reply

      I think that would be fabulous!

  24. nancyc November 26, 2022 at 5:54 PM - Reply

    This savory tart sounds so delicious! I love the ingredients in this, especially the sausage and leeks! And since it has pumpkin in it too, it’s perfect for this time of year! :)

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