Ricardo Cuisine Inspired: Roasted Squash & Leek Tart with Gruyère (Québécois‑Inspired)

This tart blends roasted squash, tender leeks and nutty Gruyère in a beautifully rustic way. It’s hearty yet elegant — a perfect reflection of Ricardo’s ability to elevate simple ingredients into comforting, crowd‑pleasing dishes.

Servings: 6
Prep Time: 25 minutes
Cook Time: 35 minutes

Ingredients

• 1 sheet puff pastry, thawed
• 1½ cups roasted butternut squash
• 1 cup sautéed leeks
• ¾ cup shredded Gruyère
• 1 egg (for egg wash)
• ½ tsp salt
• ¼ tsp pepper
• 1 tbsp olive oil

Instructions

1. Preheat oven to 400°F (205°C).
2. Sauté leeks in olive oil until soft.
3. Place puff pastry on a parchment‑lined baking sheet.
4. Spread Gruyère over the center, leaving a border.
5. Add roasted squash and sautéed leeks.
6. Brush edges with egg wash.
7. Bake 30–35 minutes until golden and puffed.
8. Cool slightly before slicing.

Storage

Refrigerate up to 2 days. Reheat at 350°F for 8 minutes.

Substitutions

• Gruyère → Swiss
• Butternut squash → Sweet potato
• Leeks → Onions