Butternut Squash and Sage Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves (or 1 tsp dried)</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g butternut squash, peeled and thinly sliced</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">250g ricotta cheese</li><li class="ingredients-single-item">100g Parmesan cheese, grated</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">15-20 fresh sage leaves (8-10 finely chopped, rest kept whole)</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">1 tbsp honey</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li><li class="ingredients-single-item">2 tbsp pine nuts (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23-25cm fluted tart tin with removable base</li><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Mandoline or sharp knife (for slicing squash thinly)</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. In a food processor (or by hand using your fingertips), combine the flour, salt, and thyme leaves. Add the cold cubed butter and pulse until the mixture resembles breadcrumbs. Cold butter creates pockets of fat that will steam during baking, creating those lovely flaky layers in your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add the ice-cold water, one tablespoon at a time, pulsing briefly between additions until the dough just begins to come together. It should hold together when pinched but shouldn't be sticky. The cold water prevents the butter from melting before baking, which is crucial for a flaky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface, shape into a disc, wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax, preventing shrinkage during baking, while keeping the butter cold.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the pastry chills, prepare the butternut squash. Preheat your oven to 200°C (180°C fan). Toss the thinly sliced squash with 1 tablespoon of olive oil, season with salt and pepper, and arrange in a single layer on a baking tray. Roast for 15-20 minutes until just tender but not fully cooked. This pre-roasting draws out excess moisture and concentrates the squash's natural sweetness.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Roll out your chilled pastry on a floured surface to about 3-4mm thickness, making it large enough to line your tart tin with some overhang. Carefully transfer to your tart tin, gently pressing into the corners. Trim the excess, leaving about 1cm overhang (pastry shrinks during baking). Prick the base with a fork and return to the refrigerator for 15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the chilled pastry case with parchment paper and fill with baking beans or rice. Blind bake at 180°C for 15 minutes, then remove the beans and paper and bake for a further 5-7 minutes until the base is just starting to color. This creates a seal on the pastry, preventing a soggy bottom when you add the wet filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry case cools slightly, prepare your filling. In a bowl, mix the ricotta, grated Parmesan, eggs, chopped sage leaves, minced garlic, honey, and nutmeg. Season well with salt and freshly ground black pepper. Whisk until smooth and creamy – this creates a silky base that will set beautifully when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a small pan, heat the remaining tablespoon of olive oil and briefly fry the whole sage leaves for about 10-15 seconds until they become crisp but not burnt. This releases their aromatic oils and creates beautiful garnishes. Set aside on kitchen paper to drain.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Reduce the oven temperature to 170°C (150°C fan). Pour the cheese mixture into the pastry case and spread evenly. Arrange the roasted butternut squash slices in an overlapping pattern on top, gently pressing them slightly into the filling. If using pine nuts, scatter them over the top.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Bake the tart for 25-30 minutes until the filling is set but still has a slight wobble in the center – it will continue to firm up as it cools. The edges should be golden brown and the top should have taken on a light golden color. If the edges brown too quickly, cover them with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the tart to cool in the tin for at least 15 minutes before removing – this resting period is crucial for the filling to set properly. Just before serving, arrange the fried sage leaves on top and drizzle with a little extra virgin olive oil or honey if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve warm or at room temperature – the flavors develop beautifully as the tart cools. This tart pairs wonderfully with a simple green salad dressed with a light vinaigrette. It can be made up to a day ahead and gently reheated before serving. Your Butternut Squash and Sage Tart is now ready to impress with its beautiful presentation and harmonious autumn flavors!</li></ol>