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.
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.
Ingredients
1 pack(s)
Puff Pastry Sheet
(Contains Cereals containing gluten)
300 grams
Diced Butternut Squash
1 sachet(s)
Dried Rosemary
1 unit(s)
Leek
1 unit(s)
Garlic Clove
80 grams
Green Beans
250 grams
French Camembert
(Contains Milk)
75 grams
Creme Fraiche
(Contains Milk)
120 grams
Peas
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)
Water
20 grams
Butter
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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.
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.
Enjoy!
