Leek & squash tart

Leek & squash tart

Make the pastry first a few hours, or even the night before you want to make the tart. The key to making good pastry is making sure that your ingredients are all very cold, so it takes a lot of patience.


Start by cutting the butter into cubes and refrigerating it for an hour. After an hour place the butter in a food processor with the flour and blend until it's a breadcrumb-like consistency. Add the cold water and salt and blend until a dough has formed. Knead the dough on a floured surface and roll into a rough round that is about 3-4cm thick. Cover with cling film and refrigerate for an hour. 

Leek & squash tart

Grease the tart tin that you are using and after the pastry has cooled for an hour, roll it out and line the tin. Refrigerate it for one last time.

To make the filling for the tart, peel and dice the squash into cubes. Roast with salt and pepper at 200 degrees celsius until soft. Firstly sauté the greens of the leeks in the butter until they are soft and sweet, and then add the garlic and the whites of the leeks as well as the olive oil. Season with salt and pepper and cook for about 20 minutes.

Whisk the eggs with the cream and grate in the cheddar. Season with salt and pepper and set aside.

Blind bake the pastry at 180 degrees and once it's ready and it's cooled, add the squash, then the leeks, then the egg and cream mixture and bake for a further 15-20 minutes until golden on top.


For the pastry: 

200g plain flour 

175g unsalted butter 

4-5 tbsp cold water 

A pinch of sea salt 

For the filling: 

4 eggs 

200g double cream 

80g cheddar 

1 large butternut squash 

4 leeks 

3 cloves of garlic 

2 tbsp butter 

2 tbsp extra virgin olive oil 

Sea salt and pepper 

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