Butternut Squash Tart with Vanilla Bean Ricotta

This lazy man’s fancy butternut squash tart would be a perfect side dish for a holiday meal, and you need just six ingredients to prepare it.

Ingredients

USMetric

1 medium butternut squash (about 2 pounds to 2 1/2 pounds), peeled and cut into 1/2-inch slices
Olive oil
Kosher salt
Ground black pepper
1 refrigerated pie crust
1/4 cup grated Pecorino Romano cheese
3/4 cup ricotta cheese
3/4 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
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1 teaspoon roughly chopped fresh rosemary

Directions

Preheat oven to 400 degrees F. Divide squash slices between 2 rimmed baking pans and toss liberally with oil, salt and pepper. Transfer to oven and roast 20 minutes or until squash is tender, turning squash once halfway through cooking. Remove squash from oven and let stand (leave oven on).

Press crust into 9.5-inch round tart pan; cut off excess dough hanging over edge. Use a fork to poke some holes in the bottom of the crust. Line crust with parchment paper and fill tart with pie weights or dried beans. Bake 15 minutes or until light golden brown. Remove crust from oven (leave oven on); remove pie weights and parchment paper from crust.

Sprinkle Pecorino Romano over bottom of crust, then spread roasted squash evenly over cheese. In small bowl, stir together ricotta and vanilla bean paste; dollop on squash. Sprinkle tart with rosemary. Transfer to oven and bake 30 to 35 minutes or until crust is deep golden brown. Transfer to wire rack; let stand 10 minutes. Slice and serve warm.

Notes:

Recipe by Foxes Love Lemons

1 medium butternut squash (about 910 g to 1130 g), peeled and cut into 1-centimeter slices
Olive oil
Kosher salt
Ground black pepper
1 refrigerated pie crust
21 g grated Pecorino Romano cheese
190 g ricotta cheese
3/4 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
Buy Now
1 teaspoon roughly chopped fresh rosemary

Directions

Preheat oven to 200 degrees C. Divide squash slices between 2 rimmed baking pans and toss liberally with oil, salt and pepper. Transfer to oven and roast 20 minutes or until squash is tender, turning squash once halfway through cooking. Remove squash from oven and let stand (leave oven on).

Press crust into 24-centimeter round tart pan; cut off excess dough hanging over edge. Use a fork to poke some holes in the bottom of the crust. Line crust with parchment paper and fill tart with pie weights or dried beans. Bake 15 minutes or until light golden brown. Remove crust from oven (leave oven on); remove pie weights and parchment paper from crust.