Roasting turns butternut squash into a nicely caramelized topping for a quick and easy tart using frozen puff pastry as the crust. Whenever possible, look for all-butter versions of puff pastry, such as by DuFours; it has a superior taste and textur…
to other varieties. You may also want to seek out fresh varieties of ricotta cheese for its superior flavor. With just seven ingredients, it pays to go with the best quality you can find of each.
- 1 butternut squash (600 grams)
- fresh thyme
- 4 tablespoons olive oil
- 2 garlic cloves
- 1 package puff pastry (storebought)
- 1 container ricotta cheese (250 grams)
- 30 grams pine nuts
- Preheat oven to 200 degrees Celsius.
- Peel the butternut squash.
- Cut in half lengthwise, remove the seeds and cut it in thin slices.
- Arrange slices on a baking sheet lined with parchment paper.
- Sprinkle 2 tablespoons of thyme, olive oil and sprinkle with chopped garlic.
- Season with salt and pepper and bake for about 20 minutes.
- Roll puff pastry on a lightly floured surface.
- Fit in a pie dish.
- Prick the bottom of the the pie lightly with a fork.
- Using a teaspoon, spread the ricotta over the bottom of the pie.
- Top with butternut squash slices.
- Sprinkle with pine nuts and thyme.
- Season with salt and pepper and drizzle with olive oil.
- Bake for about 20-25 minutes until browned.
|Calories1100Calories from Fat720|
|% DAILY VALUE|
|Calories from Fat720|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.