Squash And Ricotta Rustic Tart
Author: 
 
Ingredients
  • 2 delicata squash, cut into ½ inch rings with the seeds scooped out
  • FILLING
  • 1 cup ricotta, drained of moisture
  • 1 finely minced garlic clove
  • 2 eggs, 1 for the filling and 1 to brush on top
  • ½ cup of grated romano or parmesan cheese
  • salt and pepper to taste
  • DOUGH
  • 1 cup of all purpose flour (unbleached)
  • ½ cup of instant polenta or fine cornmeal
  • ½ teaspoon of salt and a pinch of black pepper
  • 6 tablespoons of cold unsalted butter, cut into pieces
  • ¼ to ½ cup of ice water
  • fresh sage leaves
  • pepitas (optional)
Instructions
  1. Pre-heat oven to 400F
  2. Place rings of delicata onto a baking sheet drizzled with olive oil, salt and pepper, roast til lightly golden on each side, then remove and let them cool down.
  3. Prepare the dough in a food processor by pulsing the flour, polenta, salt and pepper together. Add the butter and process until combined. Then while the machine is running add the ice water down the tube a little at a time until the dough starts to come together in a ball. Wrap in plastic and refrigerate for ½ hour.
  4. Meanwhile mix up the ricotta in a bowl along with the grated cheese, garlic, salt, pepper and 1 egg.
  5. Remove the dough from the fridge, let it sit at room temp for 15 minutes the on parchment roll it out to about 12 inches in diameter. Take your time rolling then place the whole thing onto a baking sheet.
  6. Spread the ricotta mixture onto the dough leaving a 2 inch border all around. Place your roasted squash on top all around. Fold the edges up and pleat where needed to seal it in good.
  7. Brush the crust with the remaining egg, you won't use it all.
  8. Sprinkle the edge with grated cheese, black pepper .
  9. Drizzle the top with olive oil.
  10. Bake around 35 minutes at 400F or until crust is deep golden and ricotta is set.
  11. To garnish the top, drizzle a bit of olive oil in a small pan and crisp up the sage and toss in pepeitas to get golden and arrange all over the finished tart.
  12. Enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2020/09/squash-and-ricotta-rustic-tart.html