Butternut Squash, ricotta tart with rocket and chilli.
Ingredients
- 1 – butternut squash
- Olive oil
- 300g – puff pastry
- 250g – ricotta (or Philadelphia)
- Sage
- Nutmeg
- ½ – lemon zest and juice
- 70g – rocket
- 1 – red chilli (deseeded)
- 25g – pine nuts
Method:
- Preheat oven to 180C, prepare the squash and toss with a little olive oil, salt and pepper and roast for about 35 minutes
- Roll out the puff pastry, score a 1cm border with a knife and prick with a fork. Bake in the oven for 15minutes
- Mix the ricotta, nutmeg, sage, lemon zest and seasoning together and spread over the pastry, once cooked. Lay on the cooked squash and bake for a further 15 minutes until the pastry is golden and crisp.
- Dress the rocket, chilli and pine nuts with the lemon juice and a little olive oil. Serve half on the side and sprinkle a little over the tart once it comes out of the oven.
Christmas Side Dishes – Creamed Leeks & Bacon
More info
Christmas Side Dishes – Maple & Mustard Parsnips
More info
Christmas Side Dishes – Glazed Carrots
More info
Christmas Side Dishes – Braised Red Cabbage
More info
Christmas Cocktail – Christmas Hot Toddy
More info
Christmas Cocktail – Christmas at the Estate
More info
Related
