Go Back
Butternut Squash Leek and Gruyere Tart
Print

Butternut Squash, Leek and Gruyère Tart

Wonderful, buttery flavors and a hint of natural sweetness make this savory tart a treat for breakfast, brunch, or even a light dinner.
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Chilling Time 1 hour
Servings 8
Author Jen Leigh

Ingredients

Butternut Squash, Leek and Gruyère Tart

  • 1 pie or tart shell, homemade (see below) or store-bought frozen
  • 1 medium or large butternut squash, peeled, seeded, and cut into cubes
  • 2 tbsp olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tbsp unsalted butter
  • 2 to 3 cups leeks (about 2 leeks), white and light green parts halved and sliced
  • 4 to 5 sprigs fresh thyme, plus 1 tsp chopped leaves
  • 3 cloves garlic, peeled and minced*
  • 2 large eggs, beaten
  • 8 oz crème fraîche
  • 6 oz Gruyère cheese, grated (about 1 1/2 cups)

Tart Shell

  • 1 cup all-purpose flour**
  • 2/3 cup white whole wheat flour
  • 1 tbsp sugar
  • 1/4 tsp kosher salt
  • 1/2 cup unsalted butter, cut into cubes and chilled
  • 6 tbsp heavy cream, cold
  • 2 to 4 tbsp ice water

Instructions

Tart Shell

  • In a large bowl, food processor, or stand mixer bowl, whisk together the flours, sugar, baking powder and salt.
  • If using a food processor or stand mixer, add cold butter cubes and mix until mixture is mealy and butter is pea-sized. If mixing by hand, cut in butter with a fork or pastry cutter.
  • Add the cream and mix just until dough barely comes together. If still too crumbly, add ice water a tablespoon at a time. Dough should be shaggy, though, so be careful not to add too much water. Form dough into a ball, wrap in plastic, and flatten into a disk. Chill for at least one hour.

Butternut Squash, Leek and Gruyère Tart

  • Preheat oven to 375°F. Roll out tart dough to about 14 inches and about 1/8-inch thick and gently press into 10-inch tart pan. Roll pin across the top to trim excess dough.
  • Prick bottom of tart shell with a fork, line with parchment or foil, and fill with beans or pie weights. Bake for 15 minutes.
  • Remove tart shell from oven and let cool. Raise oven temperature to 425°F.
  • Toss butternut squash with olive oil, season with salt and pepper, and spread out on a baking sheet.* Bake until tender and lightly browned, stirring and flipping the cubes about halfway through, 35 to 40 minutes. Remove from oven, drain, and let cool. Reduce oven to 350°F.
  • Melt butter in a large saucepan over medium heat. Add the leeks and thyme sprigs, season liberally with salt and pepper, and stir together. Reduce heat to medium-low and cook until leeks are soft, stirring occasionally, about 15 minutes. Add minced garlic during last minute of cooking and stir to combine. Discard thyme sprigs, drain leeks and let cool.
  • In a large mixing bowl, whisk together beaten eggs, crème fraîche, grated Gruyère, black pepper and thyme leaves.
  • Spread leeks evenly in bottom of tart shell and top with butternut squash cubes. Pour crème fraîche-Gruyère mixture evenly over the top.
  • Bake for 30 to 40 minutes, or until top is set and lightly golden brown.

Notes

*For an extra flavor boost, add another clove of peeled, minced garlic when tossing the butternut squash cubes with the olive oil and salt and pepper.
**This recipe can be made with all-purpose flour only - just substitute another 2/3 cup all-purpose for the white whole wheat.