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.
Step by step…
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. To save time, 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.
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.
Recommended equipment & ingredients*
|Baking trays||Mixing bowls||Cooling rack|
|Kitchen scales||Silicone Brush|
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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!
More puff pastry tart recipes…
|Asparagus, Pea & Mint Ricotta Tart||Peaches & Cream Tart with Fresh Mint|
- 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
- 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
- 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
- Mix the cubes of squash in a bowl with a drizzle of vegetable oil and the sage until they are fully coated
- Roll the pastry out onto a baking tray, if it doesn't come with baking paper make sure the tray is lined with it
- Pour the leek mixture onto the pastry, leaving a 1-2cm border all around the edges
- Add the butternut squash, and crumble the stilton all over
- Brush the milk in the empty border of the pastry all around the edges
- Bake the tart for 25 minutes until it is golden and bubbling
- Serve hot, or allow to cool, refrigerate and re-heat as desired
If you like this, check out more of my Savoury recipes!
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