Butternut Squash Leek and Gruyere Tart

4.73 from 11 votes
1 hour 20 minutes
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Butternut Squash Leek and Gruyere Tart is a lovely French-inspired midwinter meal perfect for lunch, brunch or light supper.

Photo of whole Butternut Squash Leek and Gruyere Tart on white printed towel garnished with fresh thyme.

Hello, Butternut Squash, Leek and Gruyere Tart!  This is one of our perennial favorites!

This lovely French-inspired leek and squash tart is perfect for lunch, brunch or light supper you and your guests will love!  A personal chef client of mine requested this tart every month for nine months straight!  It takes a little bit of prep, but the result is well worth it!

Close-up photo of whole Butternut Squash Leek and Gruyere Tart on wood stand garnished with fresh thyme.

How to make Butternut Squash, Leek and Gruyere Tart:

  • Start with the crust.  If you’re comfortable making your own crust, by all means, use it.
  • Place in a 9 or 9 1/2-inch tart pan with removable bottom then dock the pastry with a fork.  This allows for air circulation and more even baking.
Photo of unbaked tart crust in tart pan on baking sheet.
  • Place a piece of parchment over the crust and fill with pie weights or old, expired lentils, rice or dried chickpeas then bake the crust.  This is referred to as “blind” baking.  If using outdated pulses or rice, do not put them back into your pantry for consumption.  I keep them separate from my other baking supplies.
Photos of lentils on parchment paper inside unbaked crust.

Then, peel the butternut squash.  Now, I know it’s not fun, but I do a crazy amount of butternut squash soup for a certain client and here’s the easiest way I have found to peel the butternut squash.

Tips for peeling butternut squash:

  • Cut the squash into two or three pieces widthwise.  If the squash has a really long neck, cut into three pieces.  If it’s smaller, two pieces will work.
  • Stand the squash up on a cutting board and with a good, sharp knife, remove the peel slicing downward toward your cutting board.  Rotate the squash as you work.
Photo showing how to peel butternut squash.
  • To peel the remaining portion of the squash, slice the squash in half vertically.  Then, slice into half-moon shapes and peel with a paring knife.
Photo showing how to cut the bottom portion of a butternut squash.
  • Cut into pieces as desired!
  • For this Butternut Squash, Leek and Gruyere Tart, cut the squash into approximately 1/2-inch cubes, toss with olive oil, salt and pepper and roast while cooking the leeks.
Photo of cubed butternut squash on baking sheet before being roasted.
Photo of roasted butternut squash on baking sheet.
  • While the squash is roasting, work on the leeks.  Leeks are those huge scallion-looking things that can appear intimidating.  They’re really not; you just need to know what to do with them.  Leeks are a member of the onion family and one of the few members of that family you wouldn’t want to consume raw.  The luscious leek flavor is coaxed out through cooking.
Close-up photo of a freshly washed leek.
  • Remove the root and slice off the top where you see the tender light green part meeting tough upper growth.  Then, slice in half lengthwise and cut out any remnant of the root end.
  • After slicing it lengthwise, thinly slice it then immerse into a bowl of water.  Leeks often have mud or grit hidden in their layers.  A quick soak in cool water and a “swish” with your hands will help loosen any dirt and it will fall to the bottom.
Photo of cut leeks in water in glass bowl.
  • Then cook low and slow to bring out that divine leek flavor!  Leeks can burn quickly so keep an eye on them.  A little splash of water occasionally will help prevent that.
Photo of leeks being sauteed in nonstick skillet and being stirred with white spoon.
  • Layer the butternut squash, leeks and cheese in the prepared and blind-baked crust.  Gruyere has a lovely, nutty flavor and it grates and melts beautifully!  It’s a little pricey, however, a good, less expensive substitute is Grand Cru.
Photo of assembled Butternut Squash Leek and Gruyere Tart on baking sheet before custard is added.
  • Pour in the rich custard….
Custard being poured into Butternut Squash, Leek and Gruyere Tart.
  • Bake…
  • …and Butternut Squash, Leek and Gruyere Tart!  French-inspired loveliness!
Photo of baked Butternut Squash Leek and Gruyere Tart on wood board.
Close-up photo of Butternut Squash Leek and Gruyere Tart with piece removed exposing interior of the tart.

Serve this leek and squash tart with a green salad on the side simply tossed with oil and vinegar.  Soooo French!

Love butternut squash?  You’ll love these recipes!

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Butternut Squash Leek and Gruyere Tart - Close-up shot of tart with piece removed

Butternut Squash Leek and Gruyere Tart

4.73 from 11 votes

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By: Carol | From A Chef’s Kitchen
Butternut Squash Leek and Gruyere Tart is a lovely French-inspired midwinter meal perfect for lunch, brunch or light supper.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Breakfast and Brunch, Quiches and Tarts
Cuisine French
Servings 6 -8
Calories 412 kcal

Ingredients
  

  • 1 (9-inch) pie crust - homemade or refrigerated
  • 1 small butternut squash - 1 1/2 to 2 pounds, peeled and cut into 1/2-inch cubes
  • 4 tablespoons olive oil - divided
  • Salt and freshly ground black pepper - to taste
  • 2 tablespoons butter
  • 1 large leek or 2 medium leeks - white and light green part only, halved and thinly sliced (2-3 cups)
  • 3 cloves garlic - minced
  • 2 cups grated Gruyere cheese
  • 2 large eggs - beaten
  • 1 cup half-and-half

Instructions
 

  • Preheat oven to 375 degrees. Press the crust into a 9 or 9 1/2-inch tart pan that has a removable bottom. Place it on a baking sheet. Dock the bottom in several places with a fork. Place a piece of parchment paper over the crust and fill with pie weights, old dried beans, rice or lentils. Blind bake for approximately 15 minutes or until crust is baked through. Let cool.
  • Toss butternut squash cubes with 2 tablespoons olive oil and season to taste with salt and black pepper. Roast for 20-25 minutes or until tender, being careful not to brown it. Drain off any excess oil and allow to cool.
  • While squash is roasting, heat remaining olive oil and butter in a skillet or saute pan over medium-high heat. Add the leek and a pinch of salt. Reduce heat to medium-low and cook 12-15 minutes or until very soft, being careful not to brown the leek. (Add a little water if necessary.) Add the garlic during the last minute of cooking and cook until fragrant. Take off the heat and drain off any excess fat. Let cool.
  • Reduce oven temperature to 350 degrees.
  • Gently toss butternut squash, leeks and cheese together and place in the prepared crust, spreading the ingredients out as evenly as possible.
  • Whisk together eggs and half-and-half, season with salt and black pepper and pour it over the vegetable and cheese mixture.
  • Bake for 30-35 minutes or until set and top is lightly browned.

Notes

REHEATING INSTRUCTIONS:  Reheat individual pieces in a 350-degree oven until heated through.
FREEZER-FRIENDLY:  Wrap securely and freeze 1-2 months.  Thaw in the refrigerator or reheat from frozen in a 350-degree oven until heated through.

Nutrition

Serving: 1 | Calories: 412kcal | Carbohydrates: 20g | Protein: 18g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 377mg | Potassium: 592mg | Fiber: 3g | Sugar: 5g | Vitamin A: 14193IU | Vitamin C: 29mg | Calcium: 574mg | Iron: 2mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

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28 Comments

  1. Hi there! This recipe looks delicious. I have a lot of squash and leeks from my recent CSA pickup and am looking forward to giving this a try 🙂 I am curious if I can sub the recipe for summer squash. If so, do I need to peel it?
    Thanks so much!

  2. I want to transport the tart to to a dinner host. Can the tart be made ahead of time or served at room temperature? Approximately how many cups of cubed butternut squash does a small squash yield? Thank you!

    1. Hi, MJ and thank so much for your question. Yes, the tart can definitely be made ahead of time but you would not want to reheat the entire tart. When I make it for clients, I cut it into smaller pieces. Is it possible to bake and then take with you hot? Not sure how it would be at room temperature. The actual number of cups will depend on the size of the squash as they can all be so different inside around the seedy part and the length of the neck, etc. I would estimate you’d need around 3-4 cups to be safe. Thanks again and hope everyone enjoys!

      1. It could probably be taken hot if wrapped in aluminum foil and carried in a heat-proof sleeve (the kind restaurants and pizzarias use) and served in its original baking sheet on top of a Hotray or similar warming device.

  3. Hi-Came to find this recipe some weeks ago and chose to give a try this afternoon.
    I’m in my eighties and had much difficulty with the squash
    pealing and the chopping. Not so sure if I should continue.
    WOW! Oh so good. Love it. So pleased I found you and the fantastic recipe. Thank you.
    Larry

    1. Hi, Larry, Thanks so very much! This is one of my favorite fall recipes so I’m very happy you enjoyed. Peeling butternut squash is a bear for younger people, too but I’m glad you persevered! It’s possible to find peeled, cubed squash at your local grocery store. It’s a little pricey, but the work is done and the package is generally just enough for this tart. Thanks again and I hope you’ll keep in touch!

  4. Carol – I prepared this tart for my mother-in-law and she is super picky because she is French! Thank goodness your recipe delivered! I would recommend this to anyone because the recipe is easy to follow and the results were sublime!

  5. Carol. This was perfect. My family raved and raved about the flavor. You are a genius. Everything I have tried from your collection is wonderful . Once again, I do not rate recipes unless they are just perfect. I can take recipes and bring the flavors together. Yours need nothing but to enjoy. I love your recipes and can not wait to try another. Do you have a crab dish blessed with a cheese sauce? Thank you Carol

    1. Thank you SO very much, Linda! I don’t know what to say but I so greatly appreciate your kind words. For the crab dish, are you thinking in a mornay-style sauce? I’m sure I can come up with something! Thanks again so very much!

      1. Oh. I can not wait. What a way to start out summer with one of your Crab creations. Can’t wait to tell the family. Thank you Carol. I am trying your Cabernet Short Ribs today!!!

  6. I’m glad I’m not the only one who leaves butternut squash languishing in the pantry. This tart looks like a delicious way to use the ones lying around in my own pantry!

  7. Wow that looks so good. My other half keeps asking me to make a tart and this looks fabulous. All the better for being from your homegrown squash. I have a small city allotment in London and I know what you mean about not wanting to let the stuff you have grown go to waste. I feel the same. I bette it tasted amazing.

    I love your writing style informative and friendly and your pictures are fabulous.

  8. Carol–this is a GENIUS way to use up a butternut squash, even if it is NOT past it’s prime! I seriously wish I had a slice with my coffee right now. Pinning for my next brunch!