Butternut squash is hands down one of my favorite veggies. When fall comes around I get excited to see it popping up in all the markets. It’s so versatile and you can make so many different meals using it.
One way I like using it is in a savory tart like this one with a cheesy spinach and ricotta base, the flavors compliment each other so well which brings out the sweetness of the squash.
Now you don’t actually have to cut the squash like I did, you can just cube it up, but if you want to fancy it up a bit and give it a showstopper look, do what I did.
Cut the squash right above the seed section, peel the skin off and scoop out the seeds, now cut side down make thin slices. A little more time consuming but it does give it a pretty look.
This time I used puff pastry but in the past I’ve used phyllo and even a piecrust as the crust foundation.
I have to say store-bought puff pastry is really time saver, you just defrost and it’s ready to go, and it always turns out nice and crispy!
The ricotta mixture is flavored with garlic, grated fontina and pecorino cheese and a good handful of fresh chopped spinach.
Serve this with a salad of your choice and you have a great lunch, brunch, light dinner or meatless meal, it’s fantastic and I hope you enjoy it as much as I do.
Butternut Squash Ricotta Tart With Puff Pastry
A savory tart with butternut squash and creamy ricotta cheese, the perfect combination with crispy puff pastry as the foundation.
Ingredients
- butternut squash, cut above the seeds, then peeled with seeds scooped out and sliced thin, or just cut in cubes
- 1 sheet of store-bought puff pastry, defrosted according to directions
- 2½ cups of ricotta, drained well
- 2 eggs
- 1 large garlic clove, crushed
- ¾ cups of grated pecorino or parmesan, plus a little extra
- salt and pepper to taste
- olive oil
- 1 cup of grated fontina cheese or grated mozzarella
- 1 handful of chopped fresh spinach
- a sprig of thyme for garnish
Instructions
- Pre-heat oven to 400.
- After you slice the squash, place on a parchment lined and olive oiled sheet pan, and also lightly drizzle some olive oil on top. Roast at 400 until just softened, not browned ,about 5 or 6 minutes. Check because ovens vary.Then cool down.
- Mix up the filling in one bowl, the ricotta, eggs, garlic, grated pecorino or parmesan, shredded fontina or mozzarella and chopped spinach. Mix well.
- On another sheet pan place parchment paper and the puff pastry sheet.
- Roll the puff pastry with a rolling pin til it takes. the shape of a rectangle and not a square.
- Lightly score a border around the entire edge using a paring knife, then prick the surface inside the border all over with a fork.
- Spread the ricotta mixture all over the inside surface but not the border.
- Arrange and layer the butternut squash on top of the ricotta mixture.
- Brush some olive oil on the border adding a little pepper and grated cheese.
- A finishing touch of grated cheese on top of the squash a pinch of salt and pepper and quick drizzle of olive oil all over, then add a few thyme leaves.
- Bake at 400 for around 25 to 30 minutes. Check your oven, the bottom of your puff pastry should be nice and crispy golden and the ricotta will be set.
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