Butternut ricotta tart with fiery rocket salad

Butternut ricotta tart with fiery rocket salad

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(5 ratings)

Prep: 15 mins Cook: 45 mins - 50 mins


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

  • Vegetarian

Nutrition: per serving

  • kcal577
  • fat36g
  • saturates14g
  • carbs49g
  • sugars7g
  • fibre3g
  • protein14g
  • salt0.8g
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  • 1 butternut squash (about 600g), peeled and cut into 2cm cubes
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 320g sheet ready-rolled puff pastry
  • 250g tub ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • a few sage leaves, finely chopped



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • good grating of nutmeg



    One of the most useful of spices for both sweet and savoury

  • zest and juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 70g bag of rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 1 red chilli, deseeded and finely chopped
  • 25g pine nut


  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.

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Comments, questions and tips

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16th Feb, 2016
Great presentation, healthy, simple, yummy. It was a big hit. I will def make this again.
Sim K
3rd Apr, 2015
I did a variation of this dish without chillies and sunflower seeds instead of pine nuts. I thought it was great - good combination of flavours, although I needed to roast the squash for an hour in a fan assisted oven. It helped that I waited until it was done to cook the pastry!
19th Jan, 2014
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!
21st Oct, 2013
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
3rd Oct, 2013
Please help. What do I season the squash with when baking it? And what "seasoning" should I add plenty of to the sage in point 3?
21st Oct, 2013
I just used salt and pepper and about 5 sage leaves - to taste
16th Sep, 2013
Can this be served cold? Or pre cooked and then re-heated to serve?
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