40 minutes
Butternut Squash, Leek & Brie Tart

Roast Butternut Squash, Pureed Leek & Brie Tart

A crisp puff pastry base coated with pureed Leek and rosemary topped with roasted butternut squash and cubes of brie. Served with a green salad with a honey and balsamic dressing

How it's doneDirections

Step 1

Remove the pastry from the freezer

Step 2

  • Set the oven to 190C 375F or gas mark 5.
  • 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.
  • 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

  • Beat the egg, egg wash the border of the pastry.
  • Place in the oven, cook for 10 mins

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 soft
  • Puree in a food processor set a side

Step 7

cut the cheese into cubes

Step 8

  • Remove the pastry from the oven,
  • Set the oven to 200C 400F or gas mark 6.
  • Prick the pastry inside the rectangle only using a fork
  • Squash the centre down

Step 9

Spread the leek puree on the pastry

Add the butternut squash.

Add the cheese place in the oven cook for 5 minutes until golden brown

Step 10

While the pastry is cooking.

  • 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 11

  • Peel and finely chop the shallot(s).
  • Mix the dressing ingredients together

Step 12

  • Remove the tarts from the oven,
  • Place the tart on a serving plate
  • Add the salad serve immediately

What you needIngredients

Servings 2
Utensils
  • Baking tray
  • medium bowl
  • chopping board
  • large knife
  • rolling pin
  • pastry brush
  • 2 small bowl
Pastry
  • 160 grams puff pastry
  • 1/2 tbsp plain flour
  • 1 egg
Tart
  • 2 tbsp olive oil
  • 10 grams butter
  • 2 leeks
  • 2 sprigs rosemary
  • 1 butternut squash
  • 75 grams brie
  • salt to taste
  • pepper to taste
Salad
  • 100 grams cherry tomatoes
  • 1/4 cucumber
  • 40 grams salad leaves
Dressing
  • 2 tbsp olive oil
  • 1 tbsp balsamic
  • 1/2 tsp mustard (wholegrain)
  • 2 tsp honey
  • 1 shallots
  • salt to taste
  • pepper to taste

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