Tuesday, October 19, 2010
Ricotta and Butternut Squash Tart~
We watch Josée Di Stasio on Friday nights..her show is great..one of the guests shared this recipe..It looked too good on tv to pass up~
You start by blind baking your Pâte Brisée at the same time..temp and length of baking time as the squash..
Then when the blind baked tart is cooled..you add your mixture of Ricotta..egg yolks..parmesan cheese..etc..
The little pumpkin in the collage is from The Graphics Fairy~ Thank you~
Fresh or commercial dough..
Pat it in a tart pan w/ removeable bottom 9 inches..
Blind bake at 400 F for 30 mins..
Peel and slice squash,, lay on an oiled sheet pan..I drizzled oil on top..add freh time..bake at 400 F for 30 mins..
Remove both from oven
Let dough cool..
1 lb ricotta
2 egg yolks
1 1/2 cups grated parmesan
a bit of grated nutmeg
s and p.
Pour in prepared shell place the squash sices around.. and bake at 400 until set..ap 30-40 mins~
Here is a direct link..I loved this episode w/ Fred Morin from Joe Beef~
I would definitely make this again..but I would kick it up a notch..I would add quite a bit of fresh thyme to the ricotta mixture..and more salt and pepper..It needs a bit more oomph.And I am not certain I would not roast a bit more squash and purée it..and add to the ricotta.Not too much..just enough.
For the Printable my version of the recipe..Just click on printable:) I must thank Susan for my tutorial~♥