This delicious tart by Kaelin Whittaker is easy and versatile. Make with squash or zucchini, or tomatoes, whatever you have from your garden or the farmers’ market.
Herbed Ricotta
| 1 tub | ricotta (500g) |
| 3-4 T | chopped herbs (parsley, rosemary, thyme, sage) |
| zest of 1 lemon | |
| 1 t | salt |
| a good grind of black pepper |
Mix the ricotta with the chopped herbs, lemon zest, salt and pepper. Taste and adjust the seasoning if needed.
Squash
| 1 | delicata squash, halved and cut into ¼-inch moons |
| 1-2T | olive oil |
| salt and pepper |
Place the squash slices in a bowl and toss with the olive oil. Season. Roast in a preheated oven (400°F) for 10-12 minutes until tender, but not beginning to colour. Allow to cool.
For the Tart
| 1 pkg | (500g) all-butter puff pastry |
| 4-6 leaves | sage, chopped |
| 1T | olive oil |
| 2T | freshly grated Parmesan |
| fresh-cracked black pepper | |
| egg wash (prepared by whisking a whole egg with ¼tsp salt) |
Roll the puff pastry into a rectangle 12 x 18 inches, trim the edges. Spread the ricotta out over the base of the pastry, leaving an inch around the outside of the pastry rectangle free of ricotta. Top with the roasted squash pieces. Bring in the edges of the tart as you would for a galette. Top with the sage leaves and a drizzle of olive oil. Brush the edges with the egg wash and sprinkle with parmesan cheese and pepper. Place in a preheated oven (400oF) for 10-15 minutes until the pastry is golden.
Serves 8-12 as an appetizer or 6-8 as a starter.