Description
A stunning fall tart featuring roasted butternut squash topped with creamy ricotta, fresh herbs, and tangy pomegranate seeds. Perfect for holiday gatherings or a cozy dinner.
Ingredients
Scale
- For the Tart Crust:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/2 cup unsalted butter, cold and cubed
- 4–6 tablespoons ice water
- For the Filling:
- 1 medium butternut squash (about 1.5 pounds), peeled, seeded, and sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup ricotta cheese
- 1/4 cup chopped fresh herbs (like sage, thyme, and rosemary)
- 1 cup pomegranate seeds
- For Garnish:
- Additional fresh herbs and pomegranate seeds
Instructions
- Make the Tart Crust:
- In a food processor, combine flour, salt, and sugar. Pulse to mix.
- Add cold butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, pulsing until the dough just comes together.
- Shape into a disk, wrap in plastic, and chill for 30 minutes.
- Roll out the dough on a floured surface to fit a 9-inch tart pan. Press into the pan and trim edges.
- Prick the bottom with a fork. Line with parchment and fill with pie weights.
- Bake at 375°F (190°C) for 15 minutes, then remove weights and bake 10 more minutes until golden.
- Prepare the Filling:
- Preheat oven to 400°F (200°C).
- Toss butternut squash slices with olive oil, salt, and pepper.
- Roast on a baking sheet for 20-25 minutes, flipping halfway, until tender and caramelized.
- In a bowl, mix ricotta with chopped herbs.
- Assemble the Tart:
- Spread ricotta mixture evenly over the cooled tart crust.
- Arrange roasted butternut squash slices on top.
- Sprinkle with pomegranate seeds and additional herbs.
- Serve warm or at room temperature.
Notes
Leftovers can be stored in the refrigerator for up to 2 days. Reheat gently in the oven to avoid sogginess. Use fresh herbs for best flavor; dried can be substituted but reduce the amount.
Nutrition
- Calories: 285
- Sugar: 6g
- Fat: 15g
- Carbohydrates: 30g
- Protein: 8g