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–+ servings

Puff pastry Butternut Squash Tart Recipe

A flaky puff pastry tart with roasted butternut squash, a rosemary-leek purée, and melted Brie, served alongside a green salad drizzled with honey-balsamic dressing.
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Total Time 40 minutes
Course Main Course
Cuisine european
Servings 4

Ingredients
  

Pastry

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

Tart

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

Salad

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

Dressing

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

Instructions
 

  • remove the pastry from the freezer
  • 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
  • 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
  • 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, while the butternut and pastry are cooking
  • wash the leeks, slice the leeks, heat the butter in the frying pan, add the leeks
  • 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
  • cut the cheese into cubes
  • remove the butternut from the oven, remove the pastry from the oven, prick the pastry inside the rectangle only, using a fork squash the centre down
  • 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, while the tart is cooking
  • peel and finely chop the shallot(s), mix the dressing ingredients together in a bowl
  • 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
  • remove the tart from the oven, cut the tart into slices, place the tart on a serving plate, add the salad
Keyword Puff pastry Butternut Squash Tart Recipe
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