Butternut Squash, Leek & Bacon Tart

Pretty much anything with pastry is delicious but this is something else! The other day, a friend of mine had a few people round for drinks and munchies so I wanted to make something to take. The idea of this tart had been floating around in my head for a while so I decided this was the perfect opportunity to actually try it out and I’m so glad I did!

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If you buy the pastry (like I did) it’s actually really easy to make, just takes a little time to chop the vegetables. You definitely have to make one yourself!

You’ll need:

  • 1 packet of bacon (since trying the Sunday bacon from Applegate I just can’t buy any other!)
  • 1 packet of puff pastry (I used the 14 oz packet from Dufour and it turned out to be exactly the right size for my 13″x 9″ tray)
  • 1/2 butternut squash
  • 1 block of gruyere
  • 1 leek

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Start by chopping and cooking up the bacon by whatever method you prefer. The bacon is optional so if you’re a vegetarian you could leave it out. Preheat the oven to 400F and line a roasting tray. A baking sheet might work in a pinch but you really need the high sides to support the pastry. Roll out your pastry, if you need to, and cover the bottom and about 1″ up the sides of your roasting pan.

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Next get all the toppings ready. Slice the butternut squash really finely. If you have a mandolin you’ll want to use it, I don’t so I rely on my super sharp ceramic knife. Slice the leek fairly finely as well and grate the cheese. Lay out half the butternut squash to make a single layer on top of your pastry and sprinkle with half the leek. Cover with all of the bacon and top with half the cheese. Now make another layer with the remaining squash, leek and cheese and bake for 20-30 minutes. You should see the edges of the pastry start to puff up and turn golden-brown. You may get giant bubbles rising from the pastry but that’s ok, just pop them when the cooking is done and they’ll subside.

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Finally, slice into squares ready to serve. I’m guessing this would keep in an airtight container in the fridge for a day or so, or the freezer for a month or 2, but there wasn’t any left over so I haven’t tested that myself!

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*This post is not sponsored. My recommendations are based on my own experiences and opinions only.

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