The BBC Good Food logo
Butternut ricotta tart with fiery rocket salad

Butternut ricotta tart with fiery rocket salad

By
A star rating of 4.3 out of 5.7 ratingsRate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • 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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal577
fat36g
saturates14g
carbs49g
sugars7g
fibre3g
protein14g
salt0.8g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, September 2013

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.3 out of 5.7 ratings
Advertisement
Advertisement
Advertisement

Sponsored content