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Squash and Sage Puff Tart

A delicious dish combining squash and sage with a light, flaky puff pastry, perfect for any meal.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6 pieces
Course: Main Dish, Side Dish
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

For the tart
  • 1 sheet puff pastry Thawed if frozen
  • 1 medium butternut squash, peeled and diced Can be replaced with sweet potatoes or zucchini
  • 2 tablespoons olive oil Used for tossing squash
  • 5-6 leaves fresh sage, chopped Optional: extra leaves for garnishing
  • 200 grams ricotta cheese Can be substituted with goat cheese or feta
  • 100 grams grated Parmesan cheese Use different kinds of cheese for variations
  • Salt and pepper, to taste

Method
 

Preparation
  1. Preheat the oven to 200°C (390°F).
  2. In a mixing bowl, toss the diced squash with olive oil, salt, and pepper, ensuring it's well coated.
  3. Spread the squash evenly on a baking tray lined with parchment paper.
Roasting
  1. Roast the squash in the oven for about 20-25 minutes until tender and lightly browned, stirring halfway through for even cooking.
Pastry Preparation
  1. While the squash roasts, roll out the puff pastry on a floured surface to fit your baking tray, about 2-3 mm thick.
  2. Transfer the rolled pastry carefully to the baking tray.
Cheese Filling
  1. In a separate bowl, combine ricotta cheese, grated Parmesan cheese, chopped sage leaves, and the egg. Mix until smooth.
Assembling the Tart
  1. Once the squash is ready, let it cool for a few minutes, then spread the cheese mixture evenly on top of the puff pastry.
  2. Place the roasted squash on top of the cheese mixture.
Baking
  1. Bake the assembled tart in the oven for 25-30 minutes until the pastry is puffed and golden brown.
Cooling
  1. Remove the tart from the oven and let it cool for about 10 minutes before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freezing instructions: cool completely, wrap tightly in cling film, then foil, and freeze for up to 2 months.