1 butternut squash (about 600g), peeled and cut into 2cm cubes
2 tbsp olive oil
320g sheet ready-rolled puff pastry
250g tub ricotta
a few sage leaves, finely chopped
good grating of nutmeg
zest and juice ½ lemon
70g bag of rocket
1 red chilli, deseeded and finely chopped
25g pine nuts
Heat oven to 220C/200C fan/gas 7.
Put the squash on a baking tray. Toss in
half the oil, season and spread out into a
single layer (you may need 2 baking trays).
Roast for 30-35 mins or until tender.
Meanwhile, place a large rectangle of
baking parchment on a baking tray. Unroll
the pastry and lay it on top. Score a 1cm
border with the tip of a knife and prick
the inside part all over with a fork. Bake
in the oven for 15 mins.
Mix the ricotta, sage, nutmeg, lemon
zest and plenty of seasoning in a bowl.
Once the pastry and squash are cooked,
remove from the oven. Gently press the
centre of the pastry case down with the
back of a spoon. Spread the ricotta mix
into the centre. Lay on squash
Bake for a further 10-15 mins until the
pastry is golden and crisp. Mix the lemon
juice, rocket, chilli, pine nuts and 1 tbsp
oil. Scatter half over the tart and serve
the rest on the side.