Butternut Squash Leek and Gruyere Tart is a lovely French-inspired midwinter meal perfect for lunch, brunch or light supper.
This past weekend, my husband and I were determined to do something with small butternut squash we harvested from our garden in late fall that sat in the pantry ever since. Seed catalogs have been arriving like mad! The pull between what we still had left over from our garden versus the anticipation of spring planting was making us anxious.
This anxiety was hastened by the fact I purchased several butternut squashes for a client recently and the inside was spongy from sitting too long.
So, using the butternut squash that we had to wrestle away from the hot Southern sun, clay soil conditions and umpteen varieties of insects was our weekend goal.
Hello, Butternut Squash Leek and Gruyere Tart!
From now on I’m not going to wait until it’s almost spring to make you! You’re a new favorite at our house!
How to make Butternut Squash, Leek and Gruyere Tart:
- Start with 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 don’t want to consume raw. The luscious leek flavor is coaxed out through cooking.
- 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.
- 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.
- Then there’s the Gruyere cheese! Lovely, nutty flavor and it grates and melts beautifully! It’s always so hard to walk past Murray’s Cheese counter at Kroger when I’m shopping for my clients. They recently ran a special on Gruyere cheese that was tough to turn down as it can be pricey!
- A rich custard and….
Butternut Squash, Leek and Gruyere Tart! French-inspired loveliness!
Serve this Butternut Squash, Leek and Gruyere Tart with a green salad on the side simply tossed with oil and vinegar. Soooo French!
And if you’re wondering what we did with the rest of the butternut squash, my husband made these amazing quesadillas with them except he used our own roasted Poblano peppers instead of the red bell pepper. Mwahhh!
Love butternut squash? You’ll love these recipes!
- Butternut Squash, Leek and Goat Cheese Galette
- Lemony Quinoa with Butternut Squash, Almonds and Parmesan Cheese
- Butternut Squash, Caramelized Onion and Cambozola Quesadillas
- Butternut Squash Soup with Thyme and Taleggio
Click to purchase these helpful tools and equipment to make Butternut Squash, Leek and Gruyere Tart (Affiliate Links):
- 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
- 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.
Amount Per Serving Calories 527 Total Fat 40g Saturated Fat 17g Trans Fat 0g Unsaturated Fat 21g Cholesterol 132mg Sodium 555mg Carbohydrates 26g Fiber 3g Sugar 5g Protein 18g