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

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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