Squash, Ricotta and Sage Tart
This savoury pie is perfect for entertaining, whatever the season. The buttery crust is topped with a mixture of ricotta and Parmesan cheese, thin slices of squash and fresh sage. Paired with a green salad for lunch or served as an appetizer, this pie is sure to be a hit with guests.
Ingredients
- 1 cup (150 g) unbleached all-purpose flour
- 1/4 cup (20 g) fresh Parmesan cheese, finely grated
- 1/4 tsp salt
- 1/3 cup (75 g) cold unsalted butter, diced
- 3 tbsp (45 ml) ice water
- 1 butternut squash, about 3 1/2 lb (1.6 kg)
- 12 sage leaves
- 1 tbsp (15 ml) olive oil
- 1 container (300 g) ricotta cheese
- 1/4 cup (20 g) fresh Parmesan cheese, finely grated
- 1/4 tsp red pepper flakes
- 1/3 cup (75 g) unsalted butter
- 1 tbsp (15 ml) lemon juice
- Honey, for serving
Instructions
- In a food processor, blend the flour, Parmesan and salt. Add the butter and pulse a few times, until it forms pea-sized pieces. Add the water. Pulse just until the dough starts coming together. Remove the dough from the food processor and form into a disc with your hands. Cover with plastic wrap and refrigerate for 30 minutes.
This savoury pie is perfect for entertaining, whatever the season. The buttery crust is topped with a mixture of ricotta and Parmesan cheese, thin slices of squash and fresh sage. Paired with a green salad for lunch or served as an appetizer, this pie is sure to be a hit with guests.