Using ready-rolled puff pastry, this dish is perfect at mealtimes for when time is limited
Butternut ricotta tart with fiery rocket salad SERVES 4 | 45 MINS – 50 MINS
1 butternut squash (about 600g), peeled and cut into 2cm cubes
2 tbsp olive oil
320g sheet ready-rolled puff pastry
250g tub ricotta
a few sage leaves, finely chopped
good grating of nutmeg
zest and juice ½ lemon
70g bag of rocket
1 red chilli, (deseeded and finely chopped)
25g pine nuts
Heat oven to 220C/200C fan/ gas 7. Put the squash on a baking tray. Toss in half the oil, season and spread out into a single layer (you may need two baking trays). Roast for 30-35 minutes or until tender.
Meanwhile, place a large rectangle of baking parchment on a baking tray. Unroll the pastry and lay it on top. Score a 1cm border with the tip of a knife and prick the inside part all over with a fork. Bake in the oven for 15 minutes.
Mix the ricotta, sage, nutmeg, lemon zest and plenty of seasoning in a bowl. Once the pastry and squash are cooked, remove from the oven. Gently press the centre of the pastry case down with the back of a spoon. Spread the ricotta mix into the centre. Lay on the squash.
Bake for another 10-15 minutes until the pastry is golden and crisp. Mix the lemon juice, rocket, chilli, pine nuts and 1 tbsp oil. Scatter half over the tart and serve the rest on the side.
Per serving : 577 kcal 36g fat
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