Growing Chefs! Ontario Winter Squash and Shallot Tart

Winter Squash and Shallot Tart

These warm tarts are very easy to assemble and include lots of familiar winter flavours perfect for a cold day.
Difficulty
Intermediate
Yield
Serves 6
Ingredients
1 Butternut squash, peeled and cubed6 Shallots2 tablespoons olive oil3 tablespoons thyme2 tablespoons sage leaves, chopped1 cup ricotta1/2 cup oka cheese, grated2 teaspoons honey2 tablespoons 35% cream1 Lemon, zest and juice1 sheet puff pastry2 cups baby arugula2 tablespoons olive oil
Equipment
Knife or safe chopperCutting boardBowls of various sizesMeasuring cupsMeasuring spoonsBaking sheet lined with parchmentRaspTasting spoonsDish towel

Directions

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Preheat the oven to 400°F.

Peel and remove the seeds from the squash. Cut into 3 – 4 centimeter cubes. Peel and halve the shallot, then slice into 1 centimeter thick slices. Remove the leaves from the stem of the thyme and roughly chop.

Combine squash, shallots, thyme and olive oil in a bowl and toss until well coated. Place onto a parchment lined baking sheet until the vegetables are lightly browned and fork tender, approximately 20 to 30 minutes.

Using a sharp knife, cut the puff pastry sheet into 6 even pieces.

In a bowl, combine the chopped sage leaves, ricotta, oka, honey, cream, lemon zest and juice and season with salt and pepper. Mix until well combined.

Get Cooking!

Place the pieces of puff pastry onto a parchment lined baking sheet. In the center of each piece, leaving about an inch of space from the edge, place a generous spoonful of the ricotta mixture and smooth out. Top with the roasted squash and shallots.

Bake the topped puff pastry for 12 – 15 minutes, until golden brown and puffy. Toss the arugula in a bowl with olive oil and top the warm tart to serve.