Growing up, my family loved gathering around the dinner table for special homemade meals. One dish that always brought us together was my grandmother’s famous Butternut Ricotta Tart With Fiery Rocket Salad. The rich, creamy tart paired with the peppery bite of the rocket salad was an unbeatable combination that we couldn’t get enough of.
I can still remember the aroma of the tart baking in the oven, filling the kitchen with the comforting scents of roasted butternut squash and fragrant herbs. As soon as it came out, we’d eagerly gather round, fighting over the first slice. My grandma would just smile and shake her head, happy to see us enjoying her creation so much.
To this day, that Butternut Ricotta Tart With Fiery Rocket Salad recipe holds a special place in my heart. It’s the dish I turn to whenever I need a taste of home or want to bring my loved ones together around the table. And I’m excited to share it with you so you can experience that same magic in your own kitchen.
Why This Butternut Ricotta Tart With Fiery Rocket Salad Recipe Will Become Your Go-To
The Secret Behind Perfect Butternut Ricotta Tart With Fiery Rocket Salad
What makes this Butternut Ricotta Tart With Fiery Rocket Salad recipe so special is the perfect balance of flavors and textures. The silky-smooth ricotta filling complements the sweet, roasted butternut squash, while the peppery rocket salad provides a delightful contrast. But the real secret is in the flaky, buttery crust that serves as the foundation for this masterpiece.
Essential Ingredients You’ll Need
To create this Butternut Ricotta Tart With Fiery Rocket Salad, you’ll need a few key ingredients:
- Butternut squash: The star of the show, roasted to perfection to bring out its natural sweetness.
- Ricotta cheese: Provides a creamy, indulgent filling for the tart.
- Eggs: Help to bind the ricotta filling and give it a light, fluffy texture.
- Parmesan cheese: Adds a savory, nutty flavor to the tart.
- Rocket (arugula) leaves: The peppery greens that make up the fiery salad.
- Olive oil: Essential for roasting the butternut squash and dressing the salad.
- Balsamic vinegar: Provides a tangy contrast to the rocket’s bold flavor.
Step-by-Step Butternut Ricotta Tart With Fiery Rocket Salad Instructions
Preparing Your Butternut Ricotta Tart With Fiery Rocket Salad
This Butternut Ricotta Tart With Fiery Rocket Salad is a bit of a labor of love, but trust me, it’s worth every minute. The total prep and cooking time is around 1 hour and 30 minutes, and you’ll need a tart pan, a baking sheet, and a few mixing bowls to get the job done.
1- Begin by preheating your oven to 400°F (200°C). Peel, seed, and cube the butternut squash, then toss the pieces with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until the squash is tender and caramelized.
2- While the squash is roasting, prepare the tart crust. In a food processor, pulse together the flour, salt, and cold cubed butter until the mixture resembles coarse crumbs. Slowly add ice water, 1 tablespoon at a time, until the dough just begins to come together. Gather the dough into a disc, wrap in plastic, and chill for 30 minutes.
3- Once the dough has chilled, roll it out on a lightly floured surface to fit your tart pan. Gently press the dough into the pan, trimming any excess. Prick the bottom with a fork, then line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and paper and bake for another 10 minutes until lightly golden.
4- In a large bowl, combine the roasted butternut squash, ricotta, eggs, Parmesan, salt, and pepper. Pour the filling into the pre-baked tart shell and smooth the top.
5- Reduce the oven temperature to 375°F (190°C) and bake the Butternut Ricotta Tart for 25-30 minutes, or until the center is set.
6- While the tart is baking, prepare the fiery rocket salad. In a large bowl, toss the rocket leaves with olive oil, balsamic vinegar, salt, and pepper. Serve the Butternut Ricotta Tart warm, with the rocket salad on the side.
Pro Tips for Success
To ensure your Butternut Ricotta Tart With Fiery Rocket Salad turns out perfectly, here are a few pro tips:
- Use the freshest, high-quality ricotta cheese you can find for the creamiest, most luscious filling.
- Don’t overwork the tart dough – handle it gently to keep it tender and flaky.
- Keep a close eye on the tart while it’s baking to prevent the crust from browning too quickly.
- For a little extra flavor, try drizzling the rocket salad with a touch of honey or adding toasted nuts.
- Let the tart cool for at least 15 minutes before slicing to allow the filling to set properly.
Serving and Storing Your Butternut Ricotta Tart With Fiery Rocket Salad
Perfect Pairings for Butternut Ricotta Tart With Fiery Rocket Salad
This Butternut Ricotta Tart With Fiery Rocket Salad is the ultimate showstopper, whether you’re serving it as a main course for a special dinner or as a stunning appetizer for a holiday gathering. It pairs beautifully with a crisp white wine or a light, refreshing beer. For a more substantial meal, consider serving it alongside a simple arugula salad or roasted root vegetables.
Storage and Make-Ahead Tips
Luckily, this Butternut Ricotta Tart With Fiery Rocket Salad can be made in advance, making it a great option for busy weeknights or entertaining. The tart can be baked and cooled completely, then stored in the refrigerator for up to 3 days. To reheat, simply place it back in the oven at 350°F (180°C) for 10-15 minutes, or until warmed through.
The rocket salad can also be prepared a day in advance and stored in an airtight container in the fridge. Just toss it with the dressing right before serving. For a make-ahead meal, you can roast the butternut squash and prepare the tart crust a day or two ahead of time, then assemble and bake the day you plan to serve it.
Variations and Dietary Adaptations for Butternut Ricotta Tart With Fiery Rocket Salad
Creative Butternut Ricotta Tart With Fiery Rocket Salad Variations
While this Butternut Ricotta Tart With Fiery Rocket Salad is already a showstopper, you can get creative with a few variations. Try swapping the butternut squash for other roasted vegetables, like sweet potatoes or pumpkin. You could also experiment with different cheese combinations, such as adding crumbled feta or goat cheese to the filling. For a seasonal twist, top the tart with caramelized onions, roasted garlic, or even a drizzle of honey.
Making Butternut Ricotta Tart With Fiery Rocket Salad Diet-Friendly
To make this Butternut Ricotta Tart With Fiery Rocket Salad more diet-friendly, you can try a few simple swaps. For a gluten-free version, use a gluten-free pie crust or make a crustless tart. To reduce the fat and calories, you can use low-fat ricotta cheese and substitute olive oil for the butter in the crust. For a vegan option, replace the ricotta with a dairy-free cashew or almond-based cheese, and use a plant-based crust.
Frequently Asked Questions
Q: Can I use a store-bought pie crust instead of making the tart dough from scratch?
A: Absolutely! Using a high-quality store-bought pie crust is a great time-saving option for this Butternut Ricotta Tart With Fiery Rocket Salad recipe.
Q: How do I know when the tart is fully baked?
A: The tart is ready when the center is set and the crust is golden brown. You can also use a toothpick or knife to test the center – it should come out clean when the tart is fully baked.
Q: Can I make the Butternut Ricotta Tart With Fiery Rocket Salad in advance?
A: Yes, this tart is a great make-ahead option. You can bake the tart up to 3 days in advance and store it in the refrigerator. The rocket salad can also be prepared a day ahead.
Q: How many people does this Butternut Ricotta Tart With Fiery Rocket Salad recipe serve?
A: This recipe makes one 9-inch tart, which serves 6-8 people as a main dish or 8-10 as an appetizer.
Q: What should I do if the crust starts to brown too quickly?
A: If the crust is browning too quickly, simply cover the edges with foil or a pie crust shield to prevent further browning while the center finishes baking.
Butternut Ricotta Tart With Fiery Rocket Salad
- Total Time: 60
- Yield: 6
Description
Indulge in the perfect balance of sweet and savory with this Butternut Ricotta Tart, complemented by a peppery Fiery Rocket Salad. The rich, creamy tart filling is encased in a flaky crust, making for a delightful and nutritious meal.
Ingredients
– 1 sheet pre-made pie crust
– 1 cup butternut squash, peeled and cubed
– 1 cup whole milk ricotta cheese
– 2 large eggs
– 1/4 cup grated parmesan
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 cups arugula (rocket) leaves
– 2 tbsp olive oil
– 1 tbsp balsamic vinegar
– 1/4 tsp red pepper flakes
Instructions
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and press it into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork and bake for 10 minutes.
3. In a medium bowl, mix together the butternut squash, ricotta, eggs, parmesan, thyme, salt, and pepper until well combined.
4. Pour the filling into the pre-baked tart shell and bake for 30-35 minutes, until the center is set.
5. In a large bowl, toss the arugula with the olive oil, balsamic vinegar, and red pepper flakes.
6. Serve the Butternut Ricotta Tart warm, accompanied by the Fiery Rocket Salad.
Notes
For a richer flavor, you can roast the butternut squash before mixing it into the filling. The tart can be made in advance and reheated before serving.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Method: Baking
- Cuisine: American
Conclusion
I hope this Butternut Ricotta Tart With Fiery Rocket Salad recipe brings you the same joy and comfort that it has brought to my family over the years. It’s a true labor of love, but the end result is so worth it – a beautifully balanced and utterly delicious tart that’s sure to impress your loved ones.
So what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a new family favorite. I can’t wait to hear how your Butternut Ricotta Tart With Fiery Rocket Salad turns out. Be sure to leave a comment and let me know!
