Butternut ricotta tart with fiery rocket salad

Butternut ricotta tart with fiery rocket salad

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Cooking time

Prep: 15 mins Cook: 45 mins - 50 mins

Skill level



Serves 4

A sheet of ready-rolled puff pastry makes for a simple speedy supper- we top ours with cream cheese, sage, nutmeg and squash

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving



  • 1 butternut squash (about 600g), peeled and cut into 2cm cubes
  • 2 tbsp olive oil
  • 320g sheet ready-rolled puff pastry
  • 250g tub ricotta
  • a few sage leaves, finely chopped
  • good grating of nutmeg
  • zest and juice ½ lemon
  • 70g bag of rocket
  • 1 red chilli, deseeded and finely chopped
  • 25g pine nuts

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  1. Heat oven to 220C/200C fan/gas 7. Put the squash on a baking tray. Toss in half the oil, season and spread out into a single layer (you may need 2 baking trays). Roast for 30-35 mins or until tender.
  2. Meanwhile, place a large rectangle of baking parchment on a baking tray. Unroll the pastry and lay it on top. Score a 1cm border with the tip of a knife and prick the inside part all over with a fork. Bake in the oven for 15 mins.
  3. Mix the ricotta, sage, nutmeg, lemon zest and plenty of seasoning in a bowl. Once the pastry and squash are cooked, remove from the oven. Gently press the centre of the pastry case down with the back of a spoon. Spread the ricotta mix into the centre. Lay on squash Bake for a further 10-15 mins until the pastry is golden and crisp. Mix the lemon juice, rocket, chilli, pine nuts and 1 tbsp oil. Scatter half over the tart and serve the rest on the side.

Recipe from Good Food magazine, September 2013

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alcol26's picture

This was a very tasty dish - perfect to use up left over butternut squash. I regret not cooking the pastry longer initially (I have a terrible oven). I did presume it would cook through once the topping was added but it was still slightly under for my liking in places so next time will make sure the pastry is well cooked first! Lovely cheese mixture complimented the squash very well and the salad really made the dish. I will add more chilli next time- only used half as my husband isn't too keen on it! Served with new potatoes and corn on the cob. We will be enjoying the rest of it for lunch today with a fresh salad!

cmccrawford's picture

Fantastic. added some roast broccoli and onions and served salad separately with pine nuts and pumpkin seeds (which I removed from the butternut squash and toasted in the oven). Served with mustardy cabbage and roast carrots. really tasty :D