Puff pastry roast butternut squash tart with salad

Puff pastry Butternut Squash Tart Recipe

40 Minutes
Serves: 4

A crisp puff pastry butternut squash tart with a topping of rosemary leek puree, roast butternut squash and brie, served with a green salad and honey and balsamic dressing


Recipe Ingreds

Pastry

  • 1 whole egg
  • 10 grams plain flour
  • 160 grams puff pastry

Tart

  • black pepper (to taste)
  • 75 grams brie cheese
  • 10 grams butter
  • 0.5 whole butternut squash
  • 2 sprig fresh rosemary
  • 2 whole leeks
  • 2 tbsp olive oil
  • salt (to taste)

Salad

  • 100 grams cherry tomatoes
  • 0.5 whole cucumber
  • 40 grams Salad leaves

Dressing

  • 2 tsp balsamic vinegar
  • black pepper (to taste)
  • 0.5 tsp Dijon mustard
  • 2 tbsp olive oil
  • salt (to taste)
  • 1 whole shallots
  • 1 tsp Clear honey

Recipe with pictures Steps

Step 1

  • remove the pastry from the freezer

Step 2

  • set the oven to 200C 400F or gas mark 6
  • lightly coat the baking tray with oil using a pastry brush
  • peel and chop the butternut squash into cube
  • add the butternut squash cubes to the Baking tray and coat the cubes in oil
  • place in the oven
  • cook for 15 minutes or until soft

Step 3

  • line a baking tray with greaseproof paper
  • lightly dust a clean work surface with flour
  • roll out the pastry into a rectangle 3 mm thick
  • score a 2 cm border around the rectangle
  • prick the pastry inside the rectangle only
  • place on a baking tray

Step 4

  • add the egg(s) to a bowl
  • beat the egg
  • Egg wash the border of the pastry
  • place in the oven
  • cook for 10 mins
  • while the butternut and pastry are cooking

Step 5

  • wash the leeks
  • slice the leeks
  • heat the butter in the frying pan
  • add the leeks

Step 6

  • wash and finely chop the fresh rosemary
  • add to the frying pan
  • cook till the leeks are soft
  • puree the leeks using a hand liquidiser
  • taste and season with salt and pepper if necessary
  • set a side

Step 7

  • cut the cheese into cubes

Step 8

  • remove the butternut from the oven
  • remove the pastry from the oven
  • prick the pastry inside the rectangle only
  • using a fork squash the centre down

Step 9

  • spread the leek puree on to the central rectangle of the pastry
  • sprinkle the butternut squash cubes over the puree
  • add the cheese
  • place in the oven
  • cook for 5 minutes
  • until golden brown
  • while the tart is cooking

Step 10

  • peel and finely chop the shallot(s)
  • mix the dressing ingredients together in a bowl

Step 11

  • wash mixed leaves and place in a serving bowl.
  • place a cross on the top of the cucumber
  • then slice the cucumber to form quarters
  • sprinkle over the salad leaves
  • wash the cherry tomatoes and then slice in half
  • sprinkle over the salad leaves

Step 12

  • remove the tart from the oven
  • cut the tart into slices
  • place the tart on a serving plate
  • add the salad

Recipe Utensils

  • 2 baking tray
  • 3 chopping board
  • 1 fork
  • 1 frying pan
  • 1 grease proof paper
  • 1 hand liquidiser
  • 4 large knife
  • 2 pastry brush
  • 1 rolling pin
  • 2 small bowl

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How to make puff pastry butternut squash tart with leeks and brie

This delicious roasted squash and brie tart is perfect for a quick dinner, crisp puff pastry topped with leek puree, roasted butternut and squares of creamy brie.

To make this tart defrost the puff pastry, cube the butternut squash and roast for 15 minutes till soft and golden brown. Roll the pastry into a rectangle, and score a border of 2 cm around the edge. Prick the pastry inside the rectangle. Egg wash the border and cook in the oven for 10 minutes. Wash and slice the leeks cook in butter for a minute or two,  add the chopped rosemary and cook till soft then puree. Cut the brie into cubes. Remove the pastry from the oven, squash down the centre of the tart leaving the border, coat with the leek puree, sprinkle with the roast butternut squash and the brie, place in the oven and cook for 5 to 10 minutes till golden brown.

Have roasted squash and brie tart for dinner tonight

This recipe is perfect for late spring, summer or early autumn, serve it warm, with a simple salad and a shallot, balsamic and honey dressing. This tart is quick to cook and ideal for a brunch or evening meal. 

What makes our leek, butternut squash and brie tart the best

The crisp puff pastry base is perfectly complicated by the soft rosemary and leek puree, the star of this recipe is the delicious salty brie and sweet roast butternut squash that are placed on top of the leek puree. 

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