Roast butternut squash, pureed leek & brie puff pastry tart with salad

Roast Butternut Squash, Pureed Leek & Brie Tart Recipe

40 Minutes
Serves: 4

A crisp puff pastry 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


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


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


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


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

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

  • Take the butternut squash out of the oven, check it is soft
  • set a side
  • set the oven to 220C 425F or gas mark 7

Step 5

  • 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

Step 6

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

Step 7

  • 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 8

  • cut the cheese into cubes

Step 9

  • 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 10

  • 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

Step 11

  • while the pastry is cooking

Step 12

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

Step 13

  • 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 14

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

Step 15

  • 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 brie and butternut squash tart

This tart has a delicious crispy base of puff pastry, the base is coated with a soft puree of leeks flavoured with rosemary,  and topped with roasted butternut and brie cubes and baked in the oven till crisp and the brie has melted.

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 top the leek puree. 

Have butternut squash tart for dinner tonight

This recipe is perfect for late spring, summer or early autumn, the tart is served warm with a simple salad and a shallot, balsamic and honey dressing

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