Puff pastry roast butternut squash tart with salad

Puff pastry Butternut Squash Tart Recipe

Name: Puff pastry Butternut Squash Tart
Prep time: 20 min
Cook time: 40 min
Total time: 40 min
Cuisine: French
Ingredients: 2 tsp balsamic vinegar; black pepper (to taste); 75 grams brie cheese; 10 grams butter; 0.5 whole butternut squash; 100 grams cherry tomatoes; 1 tsp Clear honey; 0.5 whole cucumber; 0.5 tsp Dijon mustard; 1 whole egg; 2 sprig fresh rosemary; 2 whole leeks; 4 tbsp olive oil; 10 grams plain flour; 160 grams puff pastry; 40 grams Salad leaves; salt (to taste); 1 whole shallots

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.

Butternut Squash and Vegetable puff pastry recipes

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Leek & Butternut Risotto with Walnut & Sage Crumb

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35 Minutes