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
Pastry
Tart
Salad
Dressing
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.
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.
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.