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Butternut Squash, Leek & Stilton Tart
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Butternut Squash, Leek & Stilton Tart

Puff pastry tart with leeks, roasted butternut squash and stilton
Course Main Course
Cuisine British
Keyword Tart
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6
Calories 416kcal
Author katsvegkitchen

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

Nutrition

Calories: 416kcal | Carbohydrates: 37g | Protein: 9g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 13mg | Sodium: 378mg | Potassium: 325mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5326IU | Vitamin C: 15mg | Calcium: 147mg | Iron: 3mg