Squash, Ricotta, and Sage Tart

Name: Squash, Ricotta, and Sage Tart
Prep time: 30 min
Cook time: 45 min
Total time: 85 min
Yield: 8 slices
Cuisine: Quebecois
Ingredients: 1 1/4 cup all-purpose flour (spooned and levelled); 1/2 cup unsalted butter (cold, cubed); 1/4 tsp salt; 2-4 tbsp ice water; 2 cup butternut squash (peeled and cubed); 1 tbsp olive oil; 250 g ricotta cheese; 2 eggs (beaten); 1/4 cup Parmesan cheese (grated); 10 sage leaves (chopped); 1/2 tsp salt; 1/4 tsp black pepper

85 min 8 slices Medium

All Recipes

A savoury tart combining sweet squash, creamy ricotta, and aromatic sage for a delightful autumn dish.

Prep

30 min

Cook

45 min

Total

85 min

Servings

Difficulty

Medium

This Squash, Ricotta, and Sage Tart is a perfect way to celebrate the flavours of fall. With its buttery crust and creamy filling, it brings together the sweetness of squash, the richness of ricotta, and the earthiness of sage in a harmonious blend. Ideal as a side dish or a light main course, this tart is versatile enough for family meals or elegant gatherings. The vibrant colour and flavourful aroma make it an inviting dish to share with loved ones.

Ingredients

Servings

Crust

Filling

Instructions

Prepare the crust

In a mixing bowl, combine flour and salt. Add cold butter and mix until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, until the dough comes together. Form into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

Pro tip: Ensure the butter remains cold to achieve a flaky crust.

Pre-bake the crust

Preheat the oven to 190°C (375°F). Roll out the dough on a floured surface and fit it into a 23cm (9-inch) tart pan. Prick the bottom with a fork. Line with parchment paper and fill with pie weights. Bake for 15 minutes, remove weights, and bake for another 5 minutes.

Pro tip: Use a pie crust shield if edges brown too quickly.

Roast the squash

Increase oven temperature to 200°C (400°F). Toss cubed squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.

Pro tip: Roasting enhances the squash's natural sweetness.

Prepare the filling

In a bowl, combine ricotta, eggs, Parmesan, chopped sage, salt, and pepper. Mix until smooth.

Assemble the tart

Spread the ricotta mixture evenly over the pre-baked crust. Arrange roasted squash evenly on top.

Pro tip: Press squash gently to submerge slightly into the ricotta mixture.

Bake the tart

Bake in the preheated oven at 200°C (400°F) for 25-30 minutes, until the filling is set and the top is lightly golden. Let cool for 10 minutes before slicing.

Pro tip: The centre should be firm to touch when done.

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Tips & Tricks

<ul><li>Use a pie crust shield to prevent the edges from over-browning.</li><li>Fresh sage leaves add a more robust flavour than dried sage.</li><li>Bake on the lower oven rack for a crispier crust.</li><li>Allow the tart to rest before slicing for cleaner cuts.</li></ul>

Serving Suggestions

Serve this tart warm or at room temperature, accompanied by a simple green salad or roasted vegetables. It pairs wonderfully with a crisp white wine or a light-bodied red. Store leftovers in the refrigerator for up to 3 days. Reheat in the oven at 180°C (350°F) for 10-15 minutes to retain its crispness. For a make-ahead option, prepare the filling and crust separately, and assemble just before baking.