Indulge your taste buds with a delightful culinary experience that will transport you straight to the charming streets of France! Our Butternut Squash, Leek, and Gruyere Tart is not just a dish; it's a celebration of flavors that combines the sweetness of roasted butternut squash, the subtle earthiness of leeks, and the rich creaminess of Gruyere cheese, all enveloped in a flaky puff pastry. Perfect for impressing guests or treating yourself to a gourmet meal at home, this tart is sure to become a favorite in your kitchen. Ready to elevate your cooking game? Let’s dive into this irresistible recipe that promises to make your dining table the talk of the town!
Ingredients
- 1 sheet puff pastry
- 1 butternut squash, peeled and diced
- 2 leeks, sliced
- 1 cup Gruyere cheese, grated
- 2 eggs
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry sheet on a lightly floured surface to about 1/8 inch thickness. Transfer the pastry to the prepared baking sheet.
- Trim the edges of the pastry, creating a neat rectangular shape, and fold the edges inward about 1/2 inch to create a border. Use a fork to gently prick the inner area of the pastry.
- Prepare the butternut squash by peeling and cutting into small, uniform 1/2-inch cubes. Clean and slice the leeks, using only the white and light green parts.
- In a skillet, sauté the leeks in a little olive oil over medium heat until they become soft and translucent, about 5-7 minutes. Season with salt and pepper.
- In a mixing bowl, whisk together eggs and heavy cream. Add salt and freshly ground black pepper to taste.
- Spread the sautéed leeks evenly over the prepared puff pastry base, leaving the border clear.
- Arrange the diced butternut squash over the leeks in a single, even layer.
- Sprinkle the grated Gruyere cheese generously over the squash and leeks.
- Carefully pour the egg and cream mixture over the vegetables and cheese, ensuring it's distributed evenly.
- Bake in the preheated oven for 40-45 minutes, or until the pastry is golden brown and the filling is set and slightly puffed.
- Remove from the oven and let cool for 10 minutes before slicing. This allows the tart to set and makes it easier to serve.
- Slice into 6 portions and serve warm as a main course or appetizer.
Tips
- Choose the Right Squash: When selecting your butternut squash, look for one that feels heavy for its size and has a smooth, tan skin. This ensures maximum sweetness and flavor in your tart.
- Sauté Leeks Gently: Leeks can burn easily, so sauté them over medium heat and keep an eye on them. You want them soft and translucent, not browned.
- Perfect Puff Pastry: For an extra flaky crust, make sure your puff pastry is chilled before rolling it out. This helps create those beautiful layers during baking.
- Season Generously: Don’t be shy with the salt and pepper! Seasoning the layers properly will enhance the overall flavor of the tart.
- Let It Rest: After baking, allow the tart to cool for about 10 minutes before slicing. This helps the filling set and makes for cleaner cuts.
- Serving Suggestions: Pair your tart with a simple green salad dressed in a light vinaigrette for a balanced meal, or serve it as an elegant appetizer at your next gathering.
Nutrition Facts
Calories: 572kcal
Carbohydrates: 51g
Protein: 23g
Fat: 34g
Saturated Fat: 18g
Cholesterol: 276mg
