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As the leaves begin to change colors and the air turns crisp, the arrival of fall brings a bounty of seasonal produce, with butternut squash standing out as a star ingredient. The Savory Butternut Squash Tart is not only a feast for the eyes but also a harmonious blend of flavors that captures the essence of the season. This tart is a delightful combination of earthy squash, creamy cheeses, and aromatic herbs, making it an ideal centerpiece for various occasions, from elegant dinner parties to cozy family gatherings. Its versatility means it can be served as a main dish, an appetizer, or even a side at holiday feasts, appealing to both vegetarians and meat-lovers alike.

Savory Butternut Squash Tart

Experience the flavors of fall with a Savory Butternut Squash Tart! This delicious recipe combines roasted butternut squash, creamy ricotta, and aromatic herbs, all nestled in a flaky puff pastry crust. Perfect for dinner parties or cozy family meals, this tart is both satisfying and visually stunning. Rich in nutrients, butternut squash adds sweetness and depth. Elevate your autumn gatherings with this versatile dish that's sure to impress every palate!
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Ingredients
  

1 sheet of puff pastry, thawed

2 cups butternut squash, peeled and diced

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon freshly ground black pepper

½ teaspoon ground nutmeg

½ teaspoon dried thyme

½ cup ricotta cheese

½ cup grated Parmesan cheese

1 large egg

1 tablespoon fresh sage, finely chopped (plus extra for garnish)

1 tablespoon honey (optional, for drizzling)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This will ensure it's hot enough for the tart to bake evenly when ready.

    Prepare the Butternut Squash: In a large mixing bowl, toss the diced butternut squash with olive oil, salt, freshly ground black pepper, nutmeg, and dried thyme until the squash is well-coated. Spread the seasoned squash in a single layer on a baking sheet. Roast in the oven for about 20-25 minutes, or until the squash is tender and has taken on a slight caramelization. Once cooked, remove from the oven and allow to cool for a few minutes.

      Prepare the Puff Pastry: While the squash roasts, lightly flour a clean surface and roll out the thawed puff pastry to fit a 9-inch tart pan. Carefully transfer the rolled pastry into the tart pan, trimming any excess pastry from the edges as necessary. Use a fork to poke holes in the bottom of the pastry; this prevents it from puffing too much during baking.

        Mix the Filling: In a separate mixing bowl, combine the ricotta cheese, grated Parmesan cheese, the large egg, and the finely chopped sage. Add a pinch of salt and freshly ground black pepper. Stir vigorously until the mixture is smooth and creamy.

          Assemble the Tart: Spread the ricotta filling evenly over the bottom of the prepared pastry crust. Evenly distribute the roasted butternut squash on top of the ricotta layer, ensuring uniform coverage for balanced flavor in every bite.

            Bake the Tart: Carefully place the assembled tart in the preheated oven. Bake for 25-30 minutes, or until the pastry is beautifully golden and puffed.

              Garnish and Serve: Once baked, allow the tart to cool for several minutes before slicing. For an added touch, drizzle with honey, if desired, and garnish with additional fresh sage leaves. The tart can be enjoyed warm or served at room temperature.

                Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

                  Presentation Tips:

                    Consider serving the tart on a rustic wooden board, with the honey in a small bowl on the side for drizzling. This enhances the dish’s visual appeal while allowing guests to customize their sweetness.