This delicious tart brings the colours of autumn right to the table: golden squash, thyme, crisp pastry and a splash of ruby pomegranate seeds. Beneath the roasted squash and sautéed shallots, ricotta and Parmesan offer a creamy, savory base. Serve when the pastry is still warm with a lovely green salad and a glass of cider.
Roasted Butternut Squash Tart with Ricotta, Parmesan and Pomegranate
Serves 4–6 · About 1 hour
Ingredients
- 1 sheet all-butter puff pastry, thawed if frozen
- A medium-sized peeled butternut squash, cut into slices about ¼ inch thick
- 3 shallots, thinly sliced
- ⅔ cup ricotta
- ⅓ cup freshly grated Parmesan (about 1 oz)
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme leaves, plus extra to finish
- Salt and freshly ground black pepper
- Seeds from ½ pomegranate
- ¼ cup walnuts, toasted and roughly chopped
- Optional: 1 beaten egg for brushing the pastry border
Method
1. Roast the squash. Heat the oven to 400°F, or 350°F convection. Toss the squash with 1 tablespoon olive oil, half the thyme, salt and pepper. Spread on a baking sheet and roast for 20–25 minutes, until tender. Let cool slightly.
2. Cook the shallots. Heat the remaining olive oil in a skillet. Add the shallots and a pinch of salt. Cook gently for 10–15 minutes, stirring occasionally, until soft and golden.
3. Prepare the filling. Mix the ricotta, Parmesan, remaining thyme and a generous grind of black pepper. Taste before adding a little salt.
4. Prepare the pastry. Unfold or unroll it onto a baking sheet lined with parchment paper. Lightly score a border ¾ inch from the edge, without cutting through. Prick the center with a fork.
5. Assemble. Spread the ricotta mixture inside the border. Scatter over the shallots, then arrange the squash on top. Brush the border with beaten egg, if using.
6. Bake for 25–30 minutes, until the pastry is golden, puffed around the edges and crisp underneath.
7. Finish. Let rest for 5 minutes, then scatter over the pomegranate seeds, toasted walnuts and extra thyme.
Bon appétit ! 