Winter Vegetable Croustade Au Gratin
Warm up your winter evenings with this irresistible Winter Vegetable Croustade Au Gratin—a cozy and decadent dish that showcases the best of seasonal produce. This rustic tart wraps tender, caramelized butternut squash, parsnips, carrots, and leeks in a flaky puff pastry shell, creating a beautiful balance of textures. Drizzled with creamy sauce and crowned with a luscious layer of melted Gruyère and Parmesan cheeses, this gratin-style croustade offers a golden, cheesy finish that’s impossible to resist. Easy to prepare and boasting vibrant flavors, it’s perfect for a vegetarian main course or an elegant side dish. Serve warm for an impressive centerpiece that epitomizes comfort food with a gourmet twist!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1 Puff pastry sheet
- 2 cups Butternut squash
- 1.5 cups Parsnips
- 1.5 cups Carrots
- 1 cup Leeks
- 2 tablespoons Olive oil
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Heavy cream
- 1 cup Gruyère cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 Egg yolk
- 1 tablespoon Water
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and dice the butternut squash, parsnips, and carrots into 1/2-inch cubes. Thinly slice the leeks and rinse thoroughly to remove any grit.
In a large bowl, toss the diced winter vegetables and leeks with olive oil, fresh thyme, salt, and black pepper.
Spread the vegetable mixture evenly on a baking sheet and roast in the oven for 20 minutes, stirring halfway through, until tender and slightly caramelized. Remove and let cool slightly.
Roll out the puff pastry sheet on a floured surface to a 12-inch square or circle. Transfer to a parchment-lined baking sheet.
Spoon the roasted vegetable mixture onto the center of the puff pastry, leaving a 2-inch border around the edges. Drizzle the heavy cream evenly over the vegetables.
Sprinkle the shredded Gruyère cheese and grated Parmesan cheese over the top of the vegetables for the gratin topping.
Fold the puff pastry edges up over the filling, pleating as needed to create a rustic crust. The center of the croustade should remain exposed.
In a small bowl, whisk together the egg yolk and water to create an egg wash. Brush the edges of the puff pastry with the egg wash for a golden finish.
Bake the croustade in the preheated oven for 20 minutes, or until the pastry is puffed and golden brown and the cheese is bubbling and browned.
Let the croustade cool slightly before slicing and serving warm. Enjoy!
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 524 mg | 23% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 6.8 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 329 mg | 25% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 569 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
