There’s something magical about autumn—crisp air, golden leaves, and, of course, the bounty of seasonal vegetables that bring warmth to our kitchens. One of the best ways to capture the essence of autumn is through comforting, flavourful dishes that celebrate the produce of the season. And nothing says autumn quite like this tart!
Not only is this tart visually stunning, but it’s incredibly simple to make thanks to one of my favourite kitchen shortcuts: store-bought puff pastry. Let’s dive into how you can whip up this delicious dish that’s perfect for a cosy dinner, a weekend brunch, or even as an appetiser for gatherings.
Why Butternut Squash?
Butternut squash is the star of this tart, and for good reason. This sweet, nutty squash is a quintessential autumn vegetable, offering a bright pop of orange that looks as good as it tastes. Packed with vitamins A and C, fibre, and a touch of natural sweetness, butternut squash is the perfect companion to the creamy ricotta and fragrant sage in this dish.
Roasting the squash enhances its sweetness and brings out a lovely caramelised flavour, which complements the flaky, buttery puff pastry base. Plus, it’s super versatile—you can also use it in soups, salads, or even mash it as a side dish.
Other Autumnal Vegetables to Enjoy
While butternut squash shines in this recipe, autumn offers a whole palette of beautiful vegetables that could easily find their way into this tart or similar dishes. Think hearty root vegetables like sweet potatoes, pumpkin, parsnips, and beetroot, or even delicate autumn greens like kale or Swiss chard. Any of these could provide a seasonal twist on this tart recipe, highlighting the bounty of the harvest season.
Breaking Down the Ingredients
Now, let’s talk about the key ingredients that make this tart not only delicious but also easy to prepare:
1. Store-Bought Puff Pastry
- The Time-Saver: Store-bought puff pastry is the ultimate hack for any home cook. It’s flaky, buttery, and incredibly easy to work with—saving you hours of making pastry dough from scratch. Just thaw, unroll, and it’s ready to be baked into a golden, crispy base for the tart.
2. Butternut Squash
- The Star Ingredient: Roasted butternut squash adds a touch of sweetness and a wonderful texture to the tart. After a quick roast with olive oil, salt, and pepper, the squash becomes tender with caramelized edges that provide a perfect contrast to the creamy ricotta.
3. Ricotta Cheese
- The Creamy Element: Ricotta is light, creamy, and slightly tangy, making it a perfect base for the filling. It adds richness without being too heavy, and pairs beautifully with the roasted squash. You could also mix in some parmesan or goat cheese for added flavor depth.
4. Sage
- The Autumn Herb: Sage is one of those herbs that just smells like fall. Its earthy, slightly peppery flavor balances the sweetness of the squash and brings a woodsy aroma to the dish. If you have a few leaves leftover, you can even crisp them up in butter for a finishing touch.
5. Olive Oil, Salt, and Pepper
- The Basics: A drizzle of olive oil helps roast the butternut squash to perfection, while salt and pepper bring out the natural flavors in the ingredients. These simple seasonings are all you need to elevate the tart without overwhelming the main ingredients.
Butternut Squash and Sage Tart
Ingredients
- 300 grams Ready to Roll Puff Pastry
- 1 Butternut Squash medium sized
- 1 tbsp Olive Oil
- 1 tsp Chilli Flakes
- 10 grams Sage Leaves
- 100 grams Ricotta
- 1 Egg for glazing
Instructions
- Firstly, Preheat the oven to 200 degrees celsius. Line a baking tray with baking paper.
- To prepare the butternut squash, Cut the squash down the middle lengthways, scoop out the seeds, use a peeler to remove the skin (I find it easier to do it cut in half than whole!)
- Slice the halves of the butternut squash very thinly to get semi circle strips. Continue until all is sliced.
- Toss the sliced squash in the olive oil, chili flakes and a generous pinch of salt and pepper.
- Place on the prepared baking tray, spread them out so not ontop of each other, place in the preheated oven for 5-10 minutes until soft and going brown around the edges. Remove from the oven and leave to cool and set aside.
- In a bowl, mix together the ricotta with a generous pinch of salt and pepper.
- Take out the ready to roll pastry, and lightly dust the worktop with flour, use a rolling pin to roll out the pastry into a 25cm square. At this point, move to a Baking tray lined with baking paper.
- Mark a slightly smaller square leaving a 2cm edge. Using a fork, make holes in the pastry making sure not to cover the 2cm edge.
- Arrange the sliced squash, onto of the ricotta in an overlaying pattern. Tear up some fresh sage leaves and place on top. drizzle with a little olive oil . Beat the egg in a small bowl and brush on the edge of the pastry.
- Place in the oven preheated to 180 degrees celsius for 30-35 mins until the pastry is golden brown and crispy. Leave to cool slightly then cut up into pieces and enjoy!
- Serve with a rocket salad for a light lunch or add potatoes or on the side of some soup for something more substantial!
