By Meghan Prichard, nestMeg
Makes 2 12-inch tarts
2 cups flour
1/2 teaspoon salt
12 tablespoons cold butter, cubed
1/2 cup ice-cold water
1. Combine the flour and and salt in a bowl. Cut the butter into the flour with your fingers or with a stand mixer. Pour in the water slowly, until the dough begins to clump. (Mix for 30 seconds or less if using a mixer.)
2. Divide the dough in two and create two balls of dough. Wrap with plastic and compress into disks. Refrigerate for 1 hour.
Tart Filling:
Note: This recipe makes enough to fill one tart. Double the recipe if you want two!
Olive oil
1/2 butternut squash, peeled & sliced thinly width-wise
2 cloves of garlic, minced
3 cups of fresh spinach
1/2 cup of ricotta
Salt & pepper, to taste
Parmesan cheese
1 egg
1 teaspoon of water
2 teaspoons of canola oil
About 15 sage leaves
1. Preheat the oven to 400 degrees F. Lay butternut squash slices on a cookie sheet and drizzle with olive oil and salt on both sides of the slices. Roast squash for about 20 minutes, or until tender.
2. Heat olive oil in a pan over medium heat. Add garlic and cook for about 1 minute. Add spinach and cook until wilted, about 2 minutes. Remove from heat and let cool for 5 minutes. Combine the spinach, ricotta, and some salt and pepper in a bowl.
3. Once the squash is removed from the oven, lower the oven heat to 375 degrees F. Remove one of the tart dough sections from the fridge and roll into a circle with a rolling pin until the dough is about 12 inches in diameter. Place on a cookie sheet lined with parchment paper or a Silpat and refrigerate for 10 minutes.
4. Spread ricotta cheese/spinach mixture over the chilled tart, leaving a border of 1-1/2 inches. Place butternut squash slices in one layer over top of the mixture, again leaving a border. Sprinkle with Parmesan cheese.
5. Fold the border over the squash layers to make a crust. Mix the egg and water together and brush gently over the crust. Place the tart on the lower rack in the oven and cook for 45 to 55 minutes until the crust is golden brown.
6. Heat canola oil in a pan over medium heat. Place in a few leaves of sage at a time, fry for about 5 seconds each, then place on a paper-towel lined plate. Sprinkle over the tart.
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