Kabocha-Leek Tart

Kabocha-Leek Tart
Photo by James Carrier


  • 1 tablespoon olive oil
  • 3 large eggs
  • 1/3 cup whipping cream
  • 2 pounds kabocha or butternut squash
  • ¾ teaspoon salt
  • ¾ cup (about 3 oz.) shredded gruyère or parmesan cheese
  • 1 11-inch-round refrigerated pie dough (half of a 15-oz. package)
  • + 4 more ingredients
    • ¼ teaspoon pepper
    • 1 tablespoon chopped fresh sage leaves
    • 1 ½ cups rinsed and thinly sliced leeks (white and pale green parts only)
    • ¾ cup milk

1. Cut squash in half crosswise and scoop out seeds. Place cut side down on a 12- by 15-inch baking pan or sheet, cover with foil, and bake in a 425° regular or convection oven until soft when pierced, 25 to 40 minutes. When cool enough to handle, scoop out flesh and whirl in a blender or food pr...

View full recipe at My Recipes


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