Roasted Butternut, Camembert and Leek Tart
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Roasted Butternut, Camembert and Leek Tart

Roasted Butternut, Camembert and Leek Tart

with Chilli Glaze, Flaked Almonds and Buttered Green Veg

What's Christmastime without a traditional roast? Simply follow our step-by-step instructions for this Roasted Butternut, Camembert and Leek Tart and you'll have a vegetarian feast worth gathering the family for.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time35 minutes


serving amount

1 pack(s)

Puff Pastry Sheet

(Contains Cereals containing gluten)

300 grams

Diced Butternut Squash

1 sachet(s)

Dried Rosemary

1 unit(s)


1 unit(s)

Garlic Clove

80 grams

Green Beans

250 grams

French Camembert

(Contains Milk)

75 grams

Creme Fraiche

(Contains Milk)

120 grams


50 grams

Red Pepper Chilli Jelly

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

50 milliliter(s)


20 grams



Nutritional information

Energy (kJ)5737 kJ
Energy (kcal)1371 kcal
Fat88.5 g
of which saturates54 g
Carbohydrate101.8 g
of which sugars37.7 g
Protein42.2 g
Salt3.46 g
Always refer to the product label for the most accurate ingredient and allergen information.


Baking Tray
Garlic Press
Large Saucepan


Roast the Butternut

Preheat your oven to 240°C/220°C fan/gas mark 9. Remove the puff pastry from your fridge and allow to come up to room temperature.

Pop the butternut squash onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle with the dried rosemary, then toss to coat. Spread them out in a single layer.

When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn halfway through.

Start the Tart

Meanwhile, unroll the pastry (keeping it on its baking paper) and lay it onto a large baking tray.

Using a knife, score a 2cm border all around - be careful not to cut all the way through. Prick the pastry all over with a fork, keeping inside the border.

When the oven is hot, bake the pastry on the middle shelf until it starts to colour and puff up, 10-12 mins.

Finish the Prep

In the meantime, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.

Meanwhile, peel and grate the garlic (or use a garlic press). Trim the green beans. Slice the Camembert into long slices.

Ready, Steady, Bake

Add the garlic to the leek pan and fry for 1 min more. Stir in the creme fraiche and water (see pantry for amount). Simmer for 1-2 mins.

Once the pastry has baked, remove it from the oven.

Push down the centre with the back of a spoon. Use the spoon to gently spread the creamy leek over the base of the tart. Arrange over the roasted butternut and sliced camembert.

Bake the tart on the top shelf of your oven until golden brown, 7-10 mins.

Bring on the Beans

Meanwhile, wipe out the (now empty) leek frying pan. Heat a drizzle of oil in the pan on medium-high heat.

Once hot, add the green beans and stir-fry until starting to char, 2-3 mins. Add a splash of water and immediately cover with a lid or some foil. Cook until the beans are tender, 4-5 mins.

Remove the pan from the heat and stir in the peas and butter (see pantry for amount). Season with salt and pepper, then cover until ready to serve.

Finish and Serve

Once the tart is baked, drizzle over the red pepper chili jelly and sprinkle over the flaked almonds.

Share your tart portions between your serving plates with the  buttery veg alongside.


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