This Butternut Squash, Leek and Stilton Tart is a delicious option for a weeknight meal. Using ready made pastry makes this tart even more simple to put together. 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 also 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.
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Ingredient Tips & Equipment Information
- I use a ready rolled puff pastry sheet for this recipe, which is the easiest option. The majority of shop bought puff pastry sheets are vegetarian, and many are vegan now too.
- Any stilton is suitable for this recipe, it's great if you have some leftover from a cheeseboard. You can swap it for another cheese if you prefer.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Butternut Squash, Leek and Stilton Tart
Prepare the squash and toss it in oil and sage, roast for 15 minutes. Meanwhile, cook the leek, onion and garlic until softened, then leave to cool.
Roll out the pastry sheet onto a baking tray and prick the base all over with a fork. Add the leek mixture on top and arranged it evenly, leaving a 1cm border around the edge.
Arrange the butternut squash and stilton over the leek, then glaze the pastry border with milk. Bake until crispy and golden all over.
For the full recipe with measurements, head to the recipe card at the end of this post.
Do you have to use stilton?
Stilton is a dividing cheese - you either love it or hate it! If you're not a big fan, or you have a family member that doesn't like it, you can absolutely replace the stilton with another cheese. I'd recommend cheddar cheese, or any other cheese that melts well. You could even do half stilton and half another cheese to keep everyone happy!
Can this recipe be made in advance and can it be frozen?
Yes, you can make this recipe in advance and reheat. You can store it in the fridge for 2-3 days. It is best reheated in the oven to keep the pastry crispy, but you can reheat it in the microwave if you're in a rush. You can also freeze the tart, well wrapped, for up to 3 months.
Can this recipe be made vegan?
Yes! Many shop bought puff pastry sheets are suitable for vegans, Jus Roll is one brand that is vegan. Do check the label before you buy though as brands can vary. You will also need to replace the stilton with a vegan cheese.
What can you serve with the tart?
- Boiled or steamed green vegetables like broccoli, peas or asparagus
- Potato wedges, roasted potatoes or chips (fries)
- Your favourite salad
- Sweet potato fries
More tips for making the Butternut Squash, Leek and Stilton Tart:
- I’ve made this tart before using pre-prepared frozen butternut squash. You can roast it straight from frozen and add to the tart in the same way
- You could also use pumpkin instead of butternut squash in this recipe
- You can also buy low fat puff pastry sheets, which I have used to make this recipe several times, and they work brilliantly too
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Measuring spoons
- Chef's knives
- Garlic press
- Chopping boards
- Cooling rack
- Kitchen scales
- Saucepan
- Baking trays
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Butternut Squash, Leek and Stilton Tart
Ingredients
- 250 g Butternut squash peeled, de-seeded and chopped into chunks
- ½ tbsp Vegetable oil
- 1 tsp Dried sage
- 2 cloves Garlic finely chopped
- ½ Medium white onion diced
- 275 g Leeks chopped
- 320 g Puff pastry sheet
- 100 g Stilton crumbled or chopped up
- 1 tbsp Milk for glazing the pastry edges, optional
- Fresh sage for garnishing, optional
Instructions
- Pre-heat your oven to 180C Fan/400F/Gas Mark 6
- Prepare the butternut squash and toss it the oil, then add the sage and stir it in to coat the chunks of squash, then place onto a baking tray and roast for 15 minutes
- Meanwhile, cook the diced leek, onion and garlic in a pan on a low heat with a little oil. Cook for 5-8 minutes until the leek and onion are softened. Then set aside to cool
- Roll out the puff pastry sheet onto a baking tray, many come with baking paper attached but if not, line your tray first with baking paper
- Prick the pastry all over with a fork, avoiding the border of the pastry
- Spread the leek out evenly onto the pastry sheet, leaving a 1cm border around the edge
- Arrange the butternut squash and stilton over the leek, then glaze the edge with the milk using a pastry brush
- Bake the tart for 20-25 minutes until golden all over and the cheese is bubbling
- Serve immediately, once fully cool store leftovers in the fridge for 2-3 days or freeze for up to 3 months
Notes
- I use a ready rolled puff pastry sheet for this recipe, which is the easiest option. The majority of shop bought puff pastry sheets are vegetarian, and many are vegan now too.
- Any stilton is suitable for this recipe, it's great if you have some leftover from a cheeseboard. You can swap it for another cheese if you prefer.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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