Directions
- 1Toss diced butternut with olive oil, salt, pepper, and thyme.
- 2Roast at 200°C (400°F) for 25 minutes or until golden and soft.
- 3In a pan, sauté the sliced onion in a little oil until caramelized and sweet (about 10 min).
- 4Rub butter into flour and salt until crumbly.
- 5Add egg yolk and water.
- 6Roll out and line a tart tin.
- 7Prick with a fork and bake blind at 180°C (350°F) for 10 min.
- 8In a bowl, mix ricotta, egg, salt, pepper, and half the feta.
- 9Stir in roasted squash and onions gently.
- 10Spoon filling into the baked crust.
- 11Top with the remaining feta and sage leaves.
- 12Bake at 180°C (350°F) for 25–30 minutes until golden and set.
Ingredients
- 200 g plain flour
- 100 g cold butter, cubed
- 1 egg yolk
- 1 tbsp cold water
- 1 Pinch salt
- 400 g butternut squash, diced
- 250 g ricotta cheese
- 100 g feta or goat cheese (crumbled)
- 1 small onion, sliced
- 1 tbsp olive oil
- 1 egg
- A few sage leaves (fresh or fried)
- 1 tsp thyme leaves (optional)
- Salt
- pepper
Equipment
ovenpantart tinforkbowl
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