Ricotta Tart With Maple Glazed Winter Squash And Chèvre Recipe

Name: Ricotta Tart With Maple Glazed Winter Squash And Chèvre
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Hazelnut Crust; 1/2 cup hazelnuts; 3/4 cup whole wheat pastry; 1/2 teaspoon salt; 5 tablespoons unsalted butter, cold and cut into small pieces; 2 tablespoons cold water; Filling; 1 medium butternut (the neck only) or acorn squash; 2 tablespoons olive oil; 2 tablespoons maple syrup; 1/2 cup shallots, thinly sliced; 12 ounces fresh ricotta; 2 eggs; 2 tablespoons whipping cream; 1/4 teaspoon freshly grated nutmeg; salt; 2 ounces chevre, crumbled; 2 tablespoons dried cranberries

Servings: persons

Hazelnut Crust
1/2 cup hazelnuts
3/4 cup whole wheat pastry
1/2 teaspoon salt
5 tablespoons unsalted butter, cold and cut into small pieces
2 tablespoons cold water
Filling
1 medium butternut (the neck only) or acorn squash
2 tablespoons olive oil
2 tablespoons maple syrup
1/2 cup shallots, thinly sliced
12 ounces fresh ricotta
2 eggs
2 tablespoons whipping cream
1/4 teaspoon freshly grated nutmeg
salt
2 ounces chevre, crumbled
2 tablespoons dried cranberries

1
["Preheat oven to 350u00b0F. In a baking pan toast hazelnuts in one layer until skins are dark brown, about 10 minutes. Finely chop the nuts once they have completely cooled.", "Place the pastry flour, chopped hazelnuts, and salt in the bowl of the food processor. Pulse to combine.", "Sprinkle the butter over the flour mixture. Pulse again until coarse crumbs form.", "Add the water and blend dough until it begins to come together but is still crumbly.", "Press dough in bottom and up the sides of a 14x5-inch tart pan (or a 9"" round) with a removable bottom. Chill crust 30 minutes.", "Increase oven temperature to 400u00b0F.", "Bake crust in middle of oven until golden, about 25 minutes, and transfer to a rack to cool completely.", "Peel the butternut squash neck and cut into 1/2-inch slices. (If using acorn squash, leave the skins on.)
2
Arrange the slices on a baking sheet. Combine one tablespoon each of olive oil and maple syrup and brush on the squash slices. Season with salt and pepper. Bake for 25-30 minutes, until the squash is tender. Reduce oven temperature to 375u00b0F.", "Heat the remaining tablespoon of olive oil in a medium skillet over medium heat. Add the shallots and stir to coat with the oil. Add a pinch of salt. Allow the shallots to cook slowly, stirring occasionally until golden. Add the remaining maple syrup and remove from heat.", "Combine the ricotta, eggs, cream, nutmeg, and a 1/2 teaspoon salt in a medium bowl.", "Spread the ricotta filling in the cooled pastry shell. Sprinkle the caramelized shallots on top. Arrange the squash slices over the shallots. If using butternut squash, scoop out a 1-inch diameter circle in the center of each slice to create a nook for the remaining ingredients to nestle in. Sprinkle the crumbled chevre and dried cranberries over the top of the tart.", "Bake for 30 minutes, until the ricotta filling is puffed and firm to the touch. Enjoy!"]

600

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Hazelnut Crust, 1/2 cup hazelnuts, 3/4 cup whole wheat pastry, 1/2 teaspoon salt, and more.

Yes, Ricotta Tart With Maple Glazed Winter Squash And Chèvre 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.

Ricotta Tart With Maple Glazed Winter Squash And Chèvre

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