Pumpkin, ricotta and sage tart
Cooling time: 1 hour
Ingredients · Servings 6 s
- 150 g (1 cup) unbleached all-purpose flour
- 20 g (¼ cup) of finely grated fresh Parmesan cheese
- 1 ml (¼ tsp) of salt
- 75 g (⅓ cup) of unsalted butter, cold and cut into cubes
- 45 ml (3 tbsp) of ice water
- 1 Butternut squash weighing approximately 1.6 kg (3 1/2 lb)
- 12 sage leaves
- 15 ml (1 tbsp) of olive oil
- 1 container of 300g ricotta cheese
- 20 g (¼ cup) of finely grated fresh Parmesan cheese
- 1 ml (¼ tsp) of crushed chili flakes
- 75 g (⅓ cup) of unsalted butter
- 15 ml (1 tbsp) of lemon juice
- Honey, for serving
Method · 1 h 45 min
- In a food processor, combine the flour, Parmesan cheese, and salt. Add the butter and pulse a few seconds at a time until it resembles coarse breadcrumbs. Add the water and pulse again until the dough just begins to come together. Remove the dough from the food processor and shape it into a disc with your hands. Wrap in plastic wrap and refrigerate for 30 minutes.
- Meanwhile, place the rack in the center of the oven. Preheat the oven to 200°C (400°F).
- On a work surface, cut the squash in half lengthwise, from the top (the slender end) to the base (the bulbous part with the seeds). Set the base aside for another use. Peel the top half. Cut it in half lengthwise. Using a mandoline, slice the squash into long ribbons 3 mm (⅛ in) thick.
- On a non-stick baking sheet or one lined with parchment paper, coat the squash and sage leaves with the oil. Season with salt and pepper. Bake for 12 minutes, or until the squash is tender, stirring gently halfway through. Let cool slightly.
- On a floured work surface, roll out the dough to a thickness of 3 mm (⅛ in). Line a 23 cm (9 in) glass tart pan with the dough. Trim off any excess dough, if necessary. Prick the bottom of the dough with a fork. Cover with aluminum foil, then weigh it down with dried beans or ceramic pie weights.
- Bake for 16 to 18 minutes, or until the edges of the pie are lightly golden. Carefully remove the pie weights and foil. Bake for another 2 minutes. Remove from the oven. Reduce the oven temperature to 180°C (350°F).
- In a bowl, mix the cheeses and chili pepper. Season lightly with salt. Spread the filling in the crust.
- Starting from the center of the tart, arrange the pumpkin ribbons in a spiral to the edge of the pastry to cover the entire surface. Add the sage leaves as a garnish.
- Bake for 25 minutes. Let cool for 30 minutes (see note).
- Meanwhile, in a small saucepan over medium heat, melt the butter. Cook until it begins to brown and stops foaming. It will turn a nutty color. Add the lemon juice. Quickly pour into a glass bowl, without straining. Let it cool slightly.
- Using a pastry brush, coat the surface of the tart with the browned butter. Drizzle with a little honey. Serve warm, accompanied by a green salad and herbs, if desired.
Prepared on the show "La cuisine d'Isabelle et Ricardo," this savory tart is perfect for entertaining this season. Homemade shortcrust pastry is topped with a mixture of ricotta and Parmesan cheeses and thin slices of squash, then garnished with sage leaves. Served with a green salad for lunch or on the brunch table, this savory tart is sure to be a hit with guests.
