Butternut Squash Tart – not just sounds exotic, but is just as sinfully delicious and effortless to prepare. A look at the ingredients and you wonder what could these possibly conjure. But the result pleases all your senses!You can either make it in a single pan as a pie or bake it in batches. For preservation, deep freeze the tarts. Defrost them nightlong before serving again. You can confidently experiment with seasoning options.
It also works wonders as a hassle-free lunchbox recipe for kids bored with usual humdrum food. They simply can’t resist sinking a bite into this rich delightful tart. Not to mention, the effect it has on the rest of us. So here’s wishing everyone a Bon Appétit!
Ingredients:
• 1 package of puff pastry dough (available as frozen pie shells at supermarkets)
• 1 lemon’s zest
• 1 cup ricotta cheese
• 1 egg + 1 egg yolk
• 1/2 cup caramelized onions
• 1/4 teaspoon sea salt
• 10 very thin (1/8-inch) slices of butternut squash
• Olive oil
• 6 – 10 very thin slices of goat cheese or St. Agur cheese
Procedure:
• Preheat your oven to around 350-375F. Slice the squash and remove its seeds. Season the slices and pre-cook them in olive oil for a couple of minutes.
• Soften the puff pastry dough and roll it out into a thin layer, thin enough to fit your pan. You could opt for a tart pan if you wish. See to it that you leave an inch around the layer drawn outside the pan.
• Use a fork to softly jab the dough at the centre a few times.
• Dust the lemon zest over the dough.
• Now, take a separate bowl to mix the cheese, egg and caramelized onions together. Season it with salt.
• Even out this mixture across the dough (tart). Keep off the edges.
• Place the butternut squash slices across the tart filling.
• Add the goat cheese slices over the squash ones.
• Fold the edges of the dough (which lies outside the pan) inwards.
• Brush a little egg yolk across the pastry.
• Bake for 30 – 35 minutes. The tart shell reflects a golden hue when ready.
• Garnish with lemon zest and pepper.
• Cut into slices and serve.