Butternut Squash, Sage & Ricotta Tart

90 mins
Serves 1
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Directions

  1. 1Toss diced butternut with olive oil, salt, pepper, and thyme.
  2. 2Toss diced butternut with olive oil, salt, pepper, and thyme.
  3. 3Toss diced butternut with olive oil, salt, pepper, and thyme.
  4. 4Roast at 200°C (400°F) for 25 minutes or until golden and soft.
  5. 5Roast at 200°C (400°F) for 25 minutes or until golden and soft.
  6. 6Roast at 200°C (400°F) for 25 minutes or until golden and soft.
  7. 7In a pan, sauté the sliced onion in a little oil until caramelized and sweet (about 10 min).
  8. 8In a pan, sauté the sliced onion in a little oil until caramelized and sweet (about 10 min).
  9. 9In a pan, sauté the sliced onion in a little oil until caramelized and sweet (about 10 min).
  10. 10Rub butter into flour and salt until crumbly.
  11. 11Rub butter into flour and salt until crumbly.
  12. 12Rub butter into flour and salt until crumbly.
  13. 13Add egg yolk and water.
  14. 14Add egg yolk and water.
  15. 15Add egg yolk and water.
  16. 16Roll out and line a tart tin.
  17. 17Roll out and line a tart tin.
  18. 18Roll out and line a tart tin.
  19. 19Prick with a fork and bake blind at 180°C (350°F) for 10 min.
  20. 20Prick with a fork and bake blind at 180°C (350°F) for 10 min.
  21. 21Prick with a fork and bake blind at 180°C (350°F) for 10 min.
  22. 22In a bowl, mix ricotta, egg, salt, pepper, and half the feta.
  23. 23In a bowl, mix ricotta, egg, salt, pepper, and half the feta.
  24. 24In a bowl, mix ricotta, egg, salt, pepper, and half the feta.
  25. 25Stir in roasted squash and onions gently.
  26. 26Stir in roasted squash and onions gently.
  27. 27Stir in roasted squash and onions gently.
  28. 28Spoon filling into the baked crust.
  29. 29Spoon filling into the baked crust.
  30. 30Spoon filling into the baked crust.
  31. 31Top with the remaining feta and sage leaves.
  32. 32Top with the remaining feta and sage leaves.
  33. 33Top with the remaining feta and sage leaves.
  34. 34Bake at 180°C (350°F) for 25–30 minutes until golden and set.
  35. 35Bake at 180°C (350°F) for 25–30 minutes until golden and set.
  36. 36Bake at 180°C (350°F) for 25–30 minutes until golden and set.

Ingredients

  • 200 g plain flour
  • 200 g plain flour
  • 200 g plain flour
  • 100 g cold butter, cubed
  • 100 g cold butter, cubed
  • 100 g cold butter, cubed
  • 1 egg yolk
  • 1 egg yolk
  • 1 egg yolk
  • 1 tbsp cold water
  • 1 tbsp cold water
  • 1 tbsp cold water
  • 1 Pinch salt
  • 1 Pinch salt
  • 1 Pinch salt
  • 400 g butternut squash, diced
  • 400 g butternut squash, diced
  • 400 g butternut squash, diced
  • 250 g ricotta cheese
  • 250 g ricotta cheese
  • 250 g ricotta cheese
  • 100 g feta or goat cheese (crumbled)
  • 100 g feta or goat cheese (crumbled)
  • 100 g feta or goat cheese (crumbled)
  • 1 small onion, sliced
  • 1 small onion, sliced
  • 1 small onion, sliced
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 egg
  • 1 egg
  • 1 egg
  • A few sage leaves (fresh or fried)
  • A few sage leaves (fresh or fried)
  • A few sage leaves (fresh or fried)
  • 1 tsp thyme leaves (optional)
  • 1 tsp thyme leaves (optional)
  • 1 tsp thyme leaves (optional)
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper

Equipment

ovenpantart tinforkbowl