I have numerous Instagram favorites, but currently, there’s one individual who stands out above the rest…
That individual is Julius Roberts, a former chef from London who escaped the competitive dining scene to raise pigs, chickens, goats, and sheep on an unbelievably scenic farm nestled in the English countryside close to the Dorset coast. While his lifestyle is certainly enviable, it was his cooking style and recipes that initially captured my attention. He consistently pulls out stunning, rustic, vegetable-centric dishes from the old oven in his outdoor shed, and I believe I share about 99% of these posts with my husband, along with the note, “we need to try this,” unless he hasn’t sent it to me first.
This spring, for example, Roberts showcased a delightful asparagus tart featuring ricotta and fresh herbs (this recipe can also be found in his fantastic book, The Farm Table). Then, during the summer, he created a nearly identical dish, but substituting zucchini and basil. So last week, I crafted what I’m confident would be a fall variation he’d approve of: Honeynut Squash with Herby Ricotta. This served as yet another reminder that the finest cookbook authors teach you more than just specific recipes — they instill technique and self-assurance.
Here’s the recipe, but as Roberts would say, “truly, you can prepare it with your eyes shut.”
Squash Tart with Herby Ricotta
I served it alongside a gem lettuce salad mixed with toasted buckwheat, scallions, a dusting of nutritional yeast (instead of Parmesan, which felt like an overload of cheese when paired with the tart), and a basic vinaigrette, but my favorite Green Salad would be ideal as well.
Herby Ricotta
1 cup ricotta
3 ounces feta, crumbled (plus extra for garnish)
1/3 cup dill (with additional for garnish)
1/3 cup chives or parsley (plus more for garnish)
zest from 1/2 lemon
kosher salt and freshly cracked black pepper, to taste
For Tart
1 sheet puff pastry (such as Dufour Brand), completely thawed
Herby Ricotta (as mentioned above)
12-14 ounces butternut or honeynut squash, thinly sliced using a mandoline
1 tablespoon olive oil
kosher salt and freshly cracked black pepper
red pepper flakes
1 egg, beaten
Begin by preheating the oven to 425°F. Prepare the herby ricotta: Combine the ricotta, feta, herbs, lemon zest, salt, and pepper in a food processor and blend until smooth and creamy. (If you prefer not to use a larger appliance, you can finely chop the herbs and mix everything vigorously in a bowl.)
Roll out the puff pastry on a floured surface, then transfer it onto a baking sheet lined with parchment paper. With a knife, outline a rectangle in the center of the dough, maintaining a 1-inch border around it. (This will encourage the edges of your puff pastry to rise beautifully.) Using a rubber spatula, evenly spread the ricotta mixture within the rectangle, then layer on the squash slices, allowing slight overlaps.
Apply the egg wash around the edges of the dough. Bake for 20-25 minutes until the pastry is golden and puffy, and the squash is fully cooked. Top with more crumbled feta, red pepper flakes, and a sprinkle of fresh herbs, which I neglected to do for the photo.
P.S. A twenty-minute coconut chicken soup recipe and eight ideas for nearly-spoiled produce.
**Squash Tart with Fresh Herb Ricotta Recipe: A Culinary Delight**
If you seek a dish that merges elegance with comfort, a Squash Tart with Fresh Herb Ricotta is your answer. This savory tart brings together the natural sweetness of roasted squash and the creamy richness of ricotta cheese, complemented by the bright flavors of fresh herbs. Whether you’re planning a dinner gathering or simply want to indulge in a delightful homemade dish, this recipe is bound to impress. Let’s explore the steps to create this wonderful tart.
### Ingredients:
For the tart crust:
– 1 ½ cups all-purpose flour
– ½ cup cold unsalted butter, cut into small cubes
– ¼ tsp salt
– 4-5 tbsp cold water
For the filling:
– 1 medium-sized butternut squash (or any desired squash variety)
– 1 tbsp olive oil
– Salt and pepper to your preference
– 1 cup ricotta cheese
– 1 egg
– 1 tbsp fresh thyme, chopped
– 1 tbsp fresh parsley, chopped
– 1 tbsp fresh basil, chopped
– 1 garlic clove, minced
– ½ cup grated Parmesan cheese
– 1 tbsp honey (optional, for extra sweetness)
– Freshly cracked black pepper
### Instructions:
#### Step 1: Prepare the Tart Crust
1. **Make the dough**: In a large mixing bowl, mix flour and salt. Incorporate the cold butter and use a pastry cutter or your fingers to blend the butter into the flour until it resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, until the mixture comes together. Avoid overworking the dough.
2. **Chill the dough**: Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for a minimum of 30 minutes. This step helps firm the dough, making it more manageable to roll out.
3. **Roll out the dough**: On a floured surface, roll out the chilled dough into a circle about 12 inches wide. Transfer the dough carefully into a tart pan (preferably with a removable bottom) and press it into the edges. Remove any excess dough hanging over the edges. Poke the bottom of the crust with a fork to prevent puffing while baking.
4. **Blind bake the crust**: Preheat your oven to 375°F (190°C). Line the tart crust with parchment paper and fill it with pie weights or dried beans. Bake for 15 minutes, then take out the weights and parchment. Bake for another 5-7 minutes until the crust has a light golden color. Set aside to cool.
#### Step 2: Roast the Squash
1. **Prepare the squash**: While the tart crust bakes, peel and slice the butternut squash into thin rounds or half-moons, around ¼ inch thick. Toss the squash slices in olive oil, salt, and pepper.
2. **Roast the squash**: Arrange the squash slices in a single layer on a baking sheet. Roast in the preheated oven for 20-25 minutes, flipping once halfway through, until the squash is tender and slightly caramelized. Remove from the oven and set aside.
#### Step 3: Make the Herb Ricotta Filling
1. **Mix the ricotta filling**: In a medium bowl, blend the ricotta cheese, egg, minced garlic, chopped thyme, parsley, and basil. Stir in the grated Parmesan cheese and adjust seasoning with salt and pepper. If desired, add a tablespoon of honey for sweetness.
#### Step 4: Assemble the Tart
1. **Spread the ricotta filling**: Once the tart crust has cooled slightly, evenly layer the herb ricotta mixture across the bottom of the crust.
2. **Layer the roasted squash**: Position the roasted squash slices atop the ricotta filling in an overlapping manner to create an attractive design. You may either fan the slices in a circular shape or line them up in rows based on the tart pan’s design.
#### Step 5: Bake the Tart
1. **Final bake**: Lower the oven temperature to 350°F (175°C). Bake the assembled tart for 25-30 minutes, or until the filling is set and the crust turns golden brown around the edges.
2. **Cool and garnish**: Take the tart out of the oven and let it sit for about 10-15 minutes before slicing. Optionally, garnish with extra fresh herbs, a drizzle of olive oil, or a sprinkle of Parmesan cheese.
### Serving Suggestions:
This Squash Tart with Fresh Herb Ricotta is remarkably adaptable and can be enjoyed warm or at room temperature. It pairs wonderfully with a simple
