Savour the flavours of the season with this showstopping autumn tart. Sweet sauteed leeks, chestnuts and sage are placed into beautifully homemade pastry then surrounded by creamy ricotta and parmesan. Crispy segments of butternut squash make the topping for a satiating medley that’s sure to fill you with cosy joy.
Ingredients:
Pastry:
- 110g unsalted butter, cut into cubes
- 220g plain flour
- 1-2 tsp salt
- 3 tbsp cold water, or as much is needed
Filling:
- 200g chopped leeks (approx. 2 small)
- 100g roughly chopped chestnuts, roasted
- 2 cloves of garlic, finely chopped
- The end of a medium butternut squash
- 5-6 fresh sage leaves, chopped
- 80g Parmesan, grated
- 3 medium eggs
- 250g ricotta, drained
- 150g double Cream
- Salt and black pepper
- Olive oil
Method:
- In a bowl, add the flour, salt and cubed butter then rub together so it creates a fine crumb. Add the cold water a tablespoon at a time until the dough comes together into a ball (you may need a little more). Try not to over-work the dough.
- Press the ball of dough into a disk to flatten it then cover in kitchen wrap and chill for at least 25-30 minutes.
- Preheat the oven to 180°C fan. Using a peeler, remove the skin from the butternut squash. Then use a sharp knife or mandolin to create fine half-moon slices. You will only need enough to fan around the top of the tart.
- Place on a baking tray and drizzle with some olive oil and salt then cover with foil. Bake for approximately 15 minutes.
- Roll out the pastry and use it to line a fluted flan tin. Place some baking paper inside and fill with baking weights. Bake for 15-20 minutes then remove the baking weights and bake for a further 10 minutes before leaving to cool. Turn the oven down to 160°C fan.
- While the pastry is cooling, finely cut the leeks into rounds and add to a frying pan with a drizzle of olive oil and a pinch of salt. Once the leeks have begun to soften (approx. 5-6 minutes), add the chopped garlic, chopped chestnuts and sage.
- Cook for a further 6-8 minutes. Then, remove from the heat and set aside in a bowl to cool.
- Mix the ricotta, eggs and double cream together in a bowl using a whisk, then add the finely grated Parmesan and add approx. 1-2 tsp of freshly ground black pepper and salt.
- Mix the leek and chestnuts into the ricotta mixture and pour into the tart shell (you may have some left over). Arrange the pre-cooked squash slices on top and grate over a little Parmesan and some black pepper.
- Bake at 160°C for approx. 25-30 minutes or until set.
