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.
What's great about this recipe
- It's a delicious and versatile meal
- You only need 8 ingredients to make this recipe
- It is an easy weeknight meal
- It's great for using up leftover stilton from a cheeseboard
What you will need
- Puff pastry - I use a ready rolled 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
- Leeks - I used the white and light green parts of the leeks for this recipe. They are a lovely mild vegetable and are similar to onions
- Onion - this recipe uses half an onion, save the other half for another recipe
- Garlic - fresh garlic is always preferable, but to save time you can use a ready made puree or frozen garlic too
- Stilton - 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
- Butternut squash - this fabulous orange vegetable is roasted then added to the tart for lots of lovely flavour and natural sweetness
- Sage - this fragrant herb is a perfect partner for butternut squash. Roast the squash with dried sage, and garnish the tart with fresh sage if you have it
- Milk - this is optional, but you can glaze the edges of the tart with it rather than breaking a whole egg for the task
How to make Butternut Squash, Leek & 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.
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?
- Potato wedges, roasted potatoes or chips (fries)
- Your favourite salad
- Sweet potato fries
- Boiled or steamed green vegetables like broccoli, peas or asparagus
More tips for making Butternut Squash, Leek & 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
Recommended equipment & ingredients*
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Butternut Squash, Leek & Stilton Tart
- 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
- 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