Butternut Squash, Leek & Stilton Tart

butternut squash, leek and stilton tart

I’m a huge fan of an easy and tasty meal that can be rustled up quickly after a long day at work. This butternut squash, leek and stilton tart is a healthy and delicious option for a weeknight meal. I’ve used ready made pastry and frozen pre-prepared butternut squash to make this tart even more simple to put together. You can also be safe in the knowledge that you’re feeding your family a nutritious meal. Both leeks and butternut squash are great sources of vitamins and minerals.  I like to serve this savoury tart with salad and potato wedges, but there are lots of other options too such as extra veggies or sweet potato fries. It’s a great way to use up leftover stilton! If you’re not a stilton fan you can use regular mature cheddar, or any cheese that melts well.

I started by chopping the onion, garlic and leeks, I added them into a pan with the warmed oil and butter inside. I cooked them on a low heat until they were soft, then set them aside.

I used pre-chopped frozen butternut squash, but you can also use fresh. I mixed the cubes of squash with a drizzle of vegetable oil and 1 tsp sage in a bowl.

I’d left the pastry at room temperature so I rolled it out onto a baking tray. I covered it with the leek mixture, leaving a 1-2cm border all around the edges.

Then I added the butternut squash, and crumbled the stilton all over. I brushed the milk around the edges.

I baked the tart for 25 minutes until it was golden and bubbling.

butternut squash, leek and stilton tart

It looked so attractive with the orange hue of the squash scattered all over the tart, and the cheese lusciously melted into the leeks. I do love a good bit of crispy pastry too, the golden edges on the tart are calling my name! It’s positively packed with flavour, from the strong cheese and the earthy sage, to the delicate leeks and sweet squash.

butternut squash, leek and stilton tart

You can store the butternut squash, leek and stilton tart in the fridge and re-heat it the next day so it can cover multiple meals. That is, as long as your family aren’t demanding seconds like mine were!

       

I’m linking this recipe up with Cook Blog Share hosted by Recipes Made Easy, Recipe of the Week hosted by A Mummy Too, Eat Your Greens hosted by Allotment 2 Kitchen and The Veg Hog, and Fiesta Friday hosted by Food Eat Love and Curry & Vanilla.

butternut squash, leek and stilton tart

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Butternut Squash, Leek & Stilton Tart

Servings 6

Ingredients

  • 375 g Pre-made puff pastry sheet
  • 3 Leeks Chopped
  • Half a Large white onion Chopped
  • 2 cloves Garlic Chopped
  • 1 tbsp Vegetable oil
  • 1 tbsp Butter
  • 250 g Butternut squash (fresh or frozen) Cubed
  • 1 tsp Dried sage
  • 150 g Stilton
  • 1 tbsp Milk

Instructions

  1. Pre-heat your oven to 180C Fan/200C/400F/Gas Mark 6. Take the pastry out of the fridge, un-package it but don't unroll it yet

  2. Warm the oil and butter in a pan on a low heat then add the onion, garlic and leeks. Cook them on a low heat until they are soft, then set them aside

  3. Mix the cubes of squash in a bowl with a drizzle of vegetable oil and the sage until they are fully coated

  4. Roll the pastry out onto a baking tray, if it doesn't come with baking paper make sure the tray is lined with it

  5. Pour the leek mixture onto the pastry, leaving a 1-2cm border all around the edges

  6. Add the butternut squash, and crumble the stilton all over

  7. Brush the milk in the empty border of the pastry all around the edges

  8. Bake the tart for 25 minutes until it is golden and bubbling

  9. Serve hot, or allow to cool, refrigerate and re-heat as desired

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24 comments / Add your comment below

  1. It looks delicious! I have to say I think leeks, butternut squash and cheese are perfect together and although I’m not a big stilton fan I’d still happily eat it in this.

    1. Thanks Corina, I agree they are the perfect match! You could use regular cheddar or perhaps mozzarella if you’re not a stilton fan

  2. I knew as soon as the page opened I was going to love this recipe. This form of tart is so easy and so tasty and yours looks absolutely delicious although I might just change the cheese to a non blue cheese on my portion. The rest of the family will want it as is.

    1. Thanks Jacqui! It really is so easy to make, and you can easily change the cheese to suit your tastes 🙂

    1. I agree Kate, they are so easy to throw together and never fail to deliver on flavour.

  3. How scrummy does that tart look Kat! It’s been far too long since hubby & I have had a tart with a lovely flaky pastry – i think this definitely needs to go on our menu this week! Thank you for the inspiration 😀
    Angela x

    1. I do hope you enjoy it Angela! I am a big fan of flaky pastry, I always save the crusts for last!

  4. Not only do I love the flavours here, but the colours too – so autumnal. Thank you so much for sharing with EatYourGreens Kat, the round up will be up tomorrow.

  5. This looks so tasty! I love a good savoury tart. Thank you so much for taking part in Eat Your Greens!

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