Butternut Squash, Leek & Gruyère Tart Recipe for Fall Entertaining

Butternut Squash, Leek, and Gruyère Tart is a French-inspired midwinter favorite, ideal for a cozy lunch, an elegant brunch, or a light, satisfying supper. A buttery, flaky crust holds a rich, savory filling of roasted squash, gently cooked leeks, and melted Gruyère for a comforting seasonal dish.

“WOW! Oh, so good. Love it. So pleased I found you and this fantastic recipe!”

This leek-and-squash tart is one of those recipes people request again and again. It requires some prep, but the payoff is a flavorful, elegant tart that works equally well for guests or a simple family meal.

How to make Butternut Squash, Leek and Gruyere Tart:

• Make or use a store-bought pie crust. Press it into a 9- or 9½-inch tart pan with a removable bottom and dock the pastry with a fork so it bakes evenly.
• Line the crust with parchment and weigh it down with pie weights or expired dried pulses (rice, lentils or beans). Blind-bake until set, then cool. If you use dried pulses as weights, don’t return them to the pantry for cooking.

Peel and cube the butternut squash. Cutting tips make this much easier:

Tips for peeling butternut squash:

• Cut the squash into two or three pieces widthwise depending on its length.
• Stand each piece upright and slice the skin away with a sharp knife, rotating as you work. For the bulbous bottom, cut it in half vertically and trim the peel with a paring knife.

• Cut the squash into roughly 1/2-inch cubes, toss with 2 tablespoons olive oil, salt and pepper, and roast until just tender—about 20–25 minutes. Avoid browning too much.

While the squash roasts, prepare the leeks. Leeks look intimidating but are simple to handle and develop a mellow, sweet flavor when cooked slowly.

• Trim the root and the tough dark green tops, keeping the white and light green parts. Slice the leek lengthwise, remove any remaining root bits, then cut into thin half-moons.
• Place the sliced leeks in a bowl of cold water and swish them to release any grit; it will sink to the bottom.
• Sauté the leeks slowly in butter and the remaining olive oil over medium-low heat until very soft (12–15 minutes). Add the garlic in the last minute of cooking. Avoid browning—add a splash of water if needed.

• Drain any excess fat from the leeks and let them cool slightly.
• Reduce oven temperature to 350°F. Combine the roasted squash, cooked leeks, and 2 cups grated Gruyère (or a similar Swiss-style cheese). Spread the mixture evenly in the blind-baked crust.
• Whisk together 2 beaten eggs and 1 cup half-and-half, season with salt and freshly ground black pepper, and pour over the filling.
• Bake 30–35 minutes, until the custard is set and the top is lightly browned. Let rest briefly before slicing.

Serve slices alongside a simple green salad dressed with oil and vinegar for a classic, French-inspired meal.

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 Brie Soup

Butternut Squash Leek and Gruyere Tart

By Carol | From A Chef’s Kitchen

Butternut Squash, Leek, and Gruyère Tart is a delightful French-inspired midwinter meal, perfect for a cozy lunch, elegant brunch, or light yet satisfying supper. The buttery, flaky crust paired with the rich, savory filling makes this dish a true seasonal favorite.

Prep Time: 20 mins

Cook Time: 1 hr

Total Time: 1 hr 20 mins

Servings: 6 -8

Ingredients

• 1 (9-inch) pie crust, homemade or refrigerated
• 1 small butternut squash (1½–2 lbs), 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 parts only), halved and thinly sliced (2–3 cups)
• 3 cloves garlic, minced
• 2 cups grated Gruyère cheese
• 2 large eggs, beaten
• 1 cup half-and-half

Instructions

1. Preheat oven to 375°F. Press the crust into a 9- or 9½-inch tart pan with removable bottom, place on a baking sheet, and dock the bottom with a fork. Line with parchment and fill with pie weights. Blind-bake about 15 minutes or until set. Let cool.
2. Toss squash with 2 tablespoons olive oil, salt and pepper. Roast 20–25 minutes until tender but not browned. Drain excess oil and cool.
3. While squash roasts, heat remaining olive oil and butter in a skillet over medium-high. Add leeks and a pinch of salt, reduce heat to medium-low, and cook 12–15 minutes until very soft. Add garlic in the last minute. Drain excess fat and cool.
4. Reduce oven to 350°F. Gently toss roasted squash, cooked leeks, and Gruyère. Spread evenly in the prepared crust.
5. Whisk eggs and half-and-half, season with salt and pepper, and pour over the filling.
6. Bake 30–35 minutes until set and lightly browned on top. Cool slightly before slicing.

Notes

Substitutions:

• Use a refrigerated pie crust if desired; blind-bake as directed.
• Substitute Grand Cru or another Swiss-style cheese for Gruyère.

Reheating:

• Reheat individual slices in a 350°F oven until warmed through.

Freezing:

• Wrap securely and freeze for 1–2 months. Thaw in the refrigerator or reheat from frozen in a 350°F oven until heated through.

Nutrition

Serving: 1

Calories: 412 kcal

Carbohydrates: 20 g

Protein: 18 g

Fat: 30 g

Saturated Fat: 13 g

Cholesterol: 125 mg

Sodium: 377 mg

Fiber: 3 g

Sugar: 5 g

Nutritional values are estimates and may vary based on ingredients and portion sizes.

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