Autumn Squash & Ricotta Tart

Autumn is here! It is the time of year for simple and comforting dishes for your kids to come home to after school. Butternut squash is at it’s best this season and looks beautiful and colourful along with the red onion and rocket (Autumn doesn’t have to be grey!). It is an easy way to get a mix of veg into your children’s diet without it seeming too overwhelming and makes a super easy, filling supper – it also works well in packed lunch boxes the following day.

 Jennifer is a Chef at "The Modern Pantry" and an Auntie.


Directions - Serves 4-6:

 

  • 1 sheet shop-bought puff pastry (320g)
  • 1 small butternut squash, peeled, seeds removed, cut in half and thinly sliced.
  • 1 red onion, chopped into thick slices
  • 1 clove garlic
  • 2 tbsp. olive oil
  • 1 leek, thinly sliced
  • A few springs of thyme
  • 250g ricotta
  • 50g parmesan cheese
  • 1 medium egg
  • Salt & pepper
  • Handful of rocket

Preheat your oven to 220ºC (200ºC fan) and line 1 large baking tray with parchment paper.

Prepare the squash and red onion as described above. Flatten the clove of garlic with the side of a knife (leave the skin on) drizzle everything with the olive oil, season with a pinch of salt and freshly ground pepper and place in a roasting dish in the middle of the oven for 20 minutes, or until soft and lightly golden, stirring every so often.

While your vegetables are roasting, mix together the ricotta, egg and grated parmesan.

Once the vegetables have finished roasting, squeeze the garlic out of it’s skin, crush, and mix into the ricotta.

Now assemble your tart – unroll the sheet of puff pastry (you can use the paper it comes with to bake the tart on) and spread the creamy ricotta filling on top, leaving a 1-inch gap around the edges. Pile the roast squash on top of the ricotta, along with the thinly sliced leek and thyme. Season with a little salt and pepper and bake in the centre of the oven for a further 15-20 minutes, or until the pastry is cooked and the ricotta is beginning to bubble and brown.

Let cool slightly before topping with rocket and a drizzle of olive oil.