Description
Indulge in the rich, creamy flavors of this Butternut Ricotta Tart, complemented by the bold, peppery notes of a vibrant Fiery Rocket Salad. This comfort classic is ready in just 30 minutes, making it the perfect cozy autumn treat.
Ingredients
– 1 butternut squash, peeled, seeded, and cubed
– 1 cup ricotta cheese
– 2 eggs
– 1/2 cup all-purpose flour
– 1/4 cup grated Parmesan cheese
– 1 tsp dried thyme
– 1/2 tsp ground nutmeg
– Salt and pepper to taste
– 4 cups baby rocket leaves
– 2 tbsp olive oil
– 1 tbsp balsamic vinegar
– 1 tsp Dijon mustard
– 1 garlic clove, minced
Instructions
1. 1. Preheat oven to 400°F (200°C). Toss the butternut squash cubes with a drizzle of olive oil, salt, and pepper. Roast for 20-25 minutes, until tender.
2. 2. In a large bowl, combine the roasted butternut squash, ricotta, eggs, flour, Parmesan, thyme, and nutmeg. Season with salt and pepper.
3. 3. Press the mixture into a 9-inch tart pan with a removable bottom. Bake for 25-30 minutes, until the tart is golden brown.
4. 4. In a salad bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and garlic. Add the rocket leaves and toss to coat.
5. 5. Serve the Butternut Ricotta Tart warm, topped with the Fiery Rocket Salad. Enjoy!
Notes
For a spicier salad, add a pinch of red pepper flakes to the dressing. The tart can be made in advance and reheated before serving.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Baking
- Cuisine: American