Name: Butternut ricotta tart with fiery rocket salad
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Italian
Ingredients: 1 butternut squash (about 600g), peeled and cut into 2cm cubes; 2 tbsp olive oil; 320g sheet ready-rolled puff pastry; 250g tub ricotta; a few sage leaves, finely chopped; good grating of nutmeg; zest and juice ½ lemon; 70g bag of rocket; 1 red chilli deseeded and finely chopped; 25g pine nut

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Butternut ricotta tart with fiery rocket salad

Butternut ricotta tart with fiery rocket salad

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 45 mins - 50 mins

A star rating of 4.3 out of 5.10 ratingsRate

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A sheet of ready-rolled puff pastry makes for a simple speedy supper- we top ours with cream cheese, sage, nutmeg and squash

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 butternut squash

(about 600g), peeled and cut into 2cm cubes
2 tbsp olive oil
320g sheet ready-rolled puff pastry
250g tub ricotta
a few sage

leaves, finely chopped
good grating of nutmeg
zest and juice ½ lemon
70g bag of rocket
1 red chilli

deseeded and finely chopped
25g pine nut

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Nutrition: per serving

kcal577
fat36g
saturates14g
carbs49g
sugars7g
fibre3g
protein14g
salt0.8g

Method

step 1

Heat oven to 220C/200C fan/gas 7. Put the squash on a baking tray. Toss in half the oil, season and spread out into a single layer (you may need 2 baking trays). Roast for 30-35 mins or until tender.
step 2

Meanwhile, place a large rectangle of baking parchment on a baking tray. Unroll the pastry and lay it on top. Score a 1cm border with the tip of a knife and prick the inside part all over with a fork. Bake in the oven for 15 mins.
step 3

Mix the ricotta, sage, nutmeg, lemon zest and plenty of seasoning in a bowl. Once the pastry and squash are cooked, remove from the oven. Gently press the centre of the pastry case down with the back of a spoon. Spread the ricotta mix into the centre. Lay on squash Bake for a further 10-15 mins until the pastry is golden and crisp. Mix the lemon juice, rocket, chilli, pine nuts and 1 tbsp oil. Scatter half over the tart and serve the rest on the side.

Recipe from Good Food magazine, September 2013

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A star rating of 4.3 out of 5.10 ratings

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