This article was written for Annabel & Grace, which is now part of Rest Less.
Was wondering what to do with the packet of puff pastry that has been residing happily in my freezer for some weeks now, especially as I feel it had rather overstayed its welcome. This simple recipe was the solution – as well as a rather delish lunch for Husband and I at the weekend.
Butternut Ricotta Tart with Fiery Rocket
Ingredients serves 4
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 nuts
How to prepare
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.
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.
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 originally from Good Food magazine, September 2013