Description

Indulge in the creamy, flavorful combination of butternut squash and ricotta in this delectable tart, perfectly balanced by the peppery kick of a fiery rocket salad. This 30-minute masterpiece is sure to impress your taste buds and satisfy your cravings.

Ingredients

– 1 butternut squash, peeled, seeded, and cubed

– 1 cup ricotta cheese

– 2 eggs

– 1/4 cup grated Parmesan cheese

– 1 tsp dried thyme

– Salt and pepper to taste

– 4 cups arugula (rocket) leaves

– 2 tbsp olive oil

– 1 tbsp balsamic vinegar

– 1 tsp Dijon mustard

– 1 garlic clove, minced

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Instructions

1. – Preheat oven to 400°F (200°C).

2. – Place the butternut squash cubes on a baking sheet and roast for 20-25 minutes, or until tender.

3. – In a bowl, mix together the roasted butternut squash, ricotta, eggs, Parmesan, thyme, salt, and pepper.

4. – Spread the mixture into a greased 9-inch tart pan.

5. – Bake for 25-30 minutes, or until the tart is set and golden brown.

6. – In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, and garlic.

7. – Toss the arugula leaves with the dressing and serve alongside the warm butternut ricotta tart.

Notes

– For a creamier tart, add an extra 1/4 cup of ricotta cheese.

– Swap out the arugula for mixed greens or spinach if desired.

– Sprinkle the tart with toasted pine nuts or chopped walnuts for added crunch.

Prep Time: 15
Cook Time: 40
Category: Main Dishes
Method: Baking
Cuisine: American