If you’re looking for the perfect Thanksgiving (or fall) appetizer… THIS IS IT. My Butternut Squash & Leek Tart checks all the boxes with buttery and flaky puff pastry dough topped with my favorite soft cheese (Boursin will you please sponsor me?!), caramelized leeks, roasted butternut squash, apricot preserves, honey, and chopped pecans. I mean… can you get more fall into one appetizer?! I THINK NOT.
butternut squash & leek tart
Ingredients
- the neck of a 1.5-2lb butternut squash; peeled and sliced into thin rounds
- 2 tbsps olive oil
- 1/2 tsp garlic powder
- 1/2 tsp nutmeg
- healthy pinch salt and pepper x 2
- 2 tbsps butter
- 2-3 leeks thinly sliced
- 1 tbsp maple syrup
- 1 (8oz) sheet frozen puff pastry thawed
- 1 (5.2oz) package of boursin cheese (can sub cream cheese) softened
- 2 tbsps apricot preserves melted
- 1 tbsp honey
- 3 tbsps chopped toasted pecans
- sprinkle of maldon sea salt
Instructions
- Preheat the oven to 375F. Line two baking sheets with parchment paper.
- Add butternut squash rounds to one of the prepared baking sheets then drizzle with olive oil, garlic powder, nutmeg, and a healthy pinch of salt and pepper. Toss to coat then bake in the oven until golden and softened, about 30-40 minutes, flipping halfway through.
- Meanwhile, melt butter in a large non-skillet over medium-low heat. Once butter has melted, add the sliced leeks, maple syrup, and a healthy pinch of salt and pepper. Toss to coat leeks in spices and syrup then let cook until soft and caramelized, about 20-25 minutes, stirring often.
- Also meanwhile, roll out your thawed puff pastry on a floured work surface so it’s about 12×12 then prick it all over using a fork. Place puff pastry on the second prepared baking sheet then top with another sheet of parchment paper and another baking sheet. Bake in the oven until slightly golden, about 20-30 minutes.
- Remove the puff pastry from the oven and remove the top baking sheet and parchment paper.
- Spread boursin cheese all over puff pastry, leaving about 1/2 inch for crust. Top the cheese with half the caramelized leeks, then the butternut squash rounds, then the second half of the leeks, a drizzle of apricot preserves, a drizzle of honey, and a crumble of pecans.
Place the tart back in the oven to cook for another 5-10 minutes or until the cheese is melty and the crust is totally golden.
Remove tart from heat, sprinkle a little maldon sea salt over top then slice into 8 squares and enjoy!
Hope you enjoy this recipe! If you try this recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your butternut squash & leek tart in action. Tooooodles!
xx ab
p.s. more thanksgiving recipes here!