Butternut Squash And Ricotta Tart – a delicious recipe with thyme, olive oil, garlic, pastry storebought, ricotta cheese, nuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 200 degrees Celsius.
2
Peel the butternut squash.
3
Cut in half lengthwise, remove the seeds and cut it in thin slices.
4
Arrange slices on a baking sheet lined with parchment paper.
5
Sprinkle 2 tablespoons of thyme, olive oil and sprinkle with chopped garlic.
6
Season with salt and pepper and bake for about 20 minutes.
7
Roll puff pastry on a lightly floured surface.
8
Fit in a pie dish.
9
Prick the bottom of the the pie lightly with a fork.
10
Using a teaspoon, spread the ricotta over the bottom of the pie.
11
Top with butternut squash slices.
12
Sprinkle with pine nuts and thyme.
13
Season with salt and pepper and drizzle with olive oil.
14
Bake for about 20-25 minutes until browned.
520
kcal
Calories
48
g
Fat
19
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 butternut squash 600 grams, fresh thyme, 4 tablespoons olive oil, 2 garlic cloves, and more.
Yes, Butternut Squash And Ricotta Tart falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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