Simple Butternut Squash Tart
You can make this in a pan, free form or in a muffin pan. One big one, or multiple smaller ones. Don’t be afraid to experiment with seasonal ingredients. You could even sweeten up the ricotta a bit when summer comes around and do a stone fruit or berry version.
It is easy to scale the ricotta filling in this recipe for use in different sized pans or multiple tarts. Use 1 cup ricotta to 1 egg.
- 1 package of puff pastry dough
- zest of one lemon
- 1 cup ricotta cheese
- 1 egg plus one egg yolk
- 1/2 cup caramelized onions
- 1/4 teaspoon sea salt
10 very thin (1/8-inch) slices of butternut squash, pre-cook them in a bit of olive oil in a covered pan for 2-3 minutes before using them on the tart
6-10 very thin slices of goat cheese
pepper
Preheat oven to 375.
Thaw the puff pastry dough. Put it out on a lightly floured counter top and roll it out a bit thinner - roughly 1/8 inch. Be sure to roll it to fit your tart pan or cut it to fit the muffin pans. Leave about an inch worth of edges draped over the pan (you will need to fold this back in over the filling later. Prick the dough in the middle of the tart a few times with the tines of a fork, and sprinkle most of the lemon zest right onto the rolled-out dough.
In a small bowl mix the ricotta, on egg, onions and salt together. Spread the ricotta mixture onto the base of the tart. Don’t go quite all the way to the edge, it makes it hard to fold the edges over later. Arrange the slices of squash on top, and the slices of goat cheese on top of the squash.
Fold the edges of the pastry back in toward the filling (an inch or so). Brush the pastry with the egg yolk and bake for 30-35 minutes or until tart shell is golden and the filling has set.
Serves 12
CALORIES 302 (53% from fat); FAT 20.2 (sat 5.16g, mono 4.88g, poly 9.13g); IRON 1.46mg; CHOLESTEROL 48.3mg; CALCIUM 133mg; CARBOHYDRATE 22.5g; SODIUM 192mg; PROTEIN 8.03g; FIBER .8g
Source: www.101cookbooks.com