Description
This Delicata Squash Tart is a savory and elegant dish featuring tender roasted delicata squash, creamy ricotta, crunchy walnuts, and fragrant sage all baked on a flaky puff pastry crust. Drizzled with honey for a subtle sweetness, this tart makes a perfect appetizer or light meal that’s both visually stunning and deeply flavorful.
Ingredients
Scale
Squash and Toppings
- 1 delicata squash, halved (seeds removed) and cut into 1/4 inch moons
- 2 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- 1/4 cup walnuts, roughly chopped
- 10 to 15 sage leaves
- 1 tablespoon honey
Pastry and Cheese
- 1 puff pastry sheet
- 1 egg, beaten
- 8 ounces ricotta
Instructions
- Preheat the Oven: Preheat your oven to 425 degrees Fahrenheit to ensure it reaches the right temperature for roasting the squash and baking the tart evenly.
- Prepare the Squash: Toss the delicata squash slices with 1 tablespoon of olive oil and 1 teaspoon of kosher salt. Arrange them flat in a single layer on a rimmed baking sheet lined with parchment paper or a Silpat for easy cleanup.
- Roast the Squash: Bake the squash for about 10 minutes, or until the edges are slightly charred and the slices start to soften. This roasting step brings out their natural sweetness and adds depth of flavor.
- Roll Out the Puff Pastry: While the squash roasts, lightly roll out the puff pastry on parchment to form a 10 by 12-inch rectangle. Transfer it with the parchment onto a baking sheet. Score a 1/2 inch border around the edge with a knife and prick the pastry inside the border all over with a fork to prevent excessive puffing.
- Brush with Egg Wash: Brush the entire surface of the pastry, including the scored border, with the beaten egg. This will help achieve a nice golden-brown color during baking.
- Spread the Ricotta: Spoon dollops of ricotta cheese evenly across the pastry inside the border. Using the back of a spoon, gently smooth the ricotta to form a single, even layer. Sprinkle the remaining 1 teaspoon kosher salt over the cheese.
- Arrange the Toppings: Layer the roasted delicata squash slices over the ricotta, then sprinkle the chopped walnuts and sage leaves evenly on top. Drizzle the remaining 1 tablespoon olive oil over the entire tart for added richness.
- Bake the Tart: Bake in the preheated oven for 30 to 35 minutes or until the puff pastry is puffed and golden brown and the toppings are fragrant and slightly toasted.
- Add Honey Drizzle: Remove the tart from the oven and immediately drizzle the tablespoon of honey over the top to add a touch of sweetness that balances the savory flavors.
- Serve and Enjoy: Allow the tart to cool slightly before slicing. Serve warm or at room temperature as a delicious appetizer or light main dish.
Notes
- Delicata squash does not need peeling; the skin is tender and edible when cooked.
- If puff pastry is frozen, thaw it completely according to package instructions before use.
- For a nuttier flavor, toast the walnuts lightly before adding them to the tart.
- Use fresh sage leaves for the best aroma and flavor, but dried sage can be substituted if needed (use less).
- Brush the edges of the pastry more thoroughly with the egg wash to ensure a golden crust.
- This tart is best served warm but can also be enjoyed at room temperature.
- To make ahead, prepare the tart up to the point before baking, cover, and refrigerate for up to 24 hours, then bake before serving.
