Ricotta and Acorn Squash Tarts

ricotta squash tart I made these Ricotta and Acorn Squash Tarts for the first time for Thanksgiving dinner years ago based on a recipe from food and wine. They made it back on the Thanksgiving 2010 menu as well. Ricotta and Acorn Squash Tarts have become one of my go-to knock their socks off hors d’oeuvres, especially for fall and winter entertaining. The Ricotta and Acorn Squash Tarts taste amazing both warm and at room temperature. They’re approachable, but elegant; don’t you love their refined but rustic look? They’re delicious and a bit unexpected; the flavors are perfectly traditional, and yet savory tarts are still a little unusual. They make ahead or freeze ahead perfectly, which is always something I look for in a good entertaining recipe. I will admit that there are a lot of steps to making them, but it’s easy to make several at a time, which makes them especially fun to pull out of the freezer a week or so later and have something special ready at a moment’s notice. And did I mention they’re delicious? These Ricotta and Acorn Squash Tarts are definitely a great dish to have in your arsenal for the night your really want to impress your guests and show them you care. I promise they’ll love my Ricotta and Acorn Squash Tarts almost as much as you will.

Ricotta and Acorn Squash Tarts
Serves 16
Ricotta and Acorn Squash Tarts are an elegant and savory hors d'oeuvres to serve to guests that you can easily make-ahead.
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Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
Prep Time
1 hr
Cook Time
30 min
Total Time
1 hr 30 min
246 calories
21 g
39 g
15 g
7 g
5 g
124 g
107 g
2 g
0 g
10 g
Nutrition Facts
Serving Size
124g
Servings
16
Amount Per Serving
Calories 246
Calories from Fat 138
% Daily Value *
Total Fat 15g
24%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 39mg
13%
Sodium 107mg
4%
Total Carbohydrates 21g
7%
Dietary Fiber 1g
6%
Sugars 2g
Protein 7g
Vitamin A
8%
Vitamin C
11%
Calcium
9%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 large eggs
  2. 14 ounces frozen all-butter puff pastry, thawed but chilled
  3. All-purpose flour, for rolling
  4. 2 small acorn squash, rinsed and dried
  5. 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  6. 2 teaspoons unsalted butter, melted
  7. sea salt and freshly ground pepper
  8. 1 pound fresh ricotta cheese (full fat or reduced work, but avoid the non-fat)
  9. 1 tablespoon milk
  10. ½ cup thinly sliced shallots (2 large)
  11. 2 tablespoons maple syrup
  12. pine cone syrup, abbamele, pomegranate molasses or robust honey, for drizzling
Instructions
  1. In a small bowl, beat 1 of the eggs.
  2. On a lightly floured work surface, roll out 1 piece of puff pastry to a 12-inch square. Cut a ½-inch strip from each edge of the pastry. ricotta squash tart edging dough
  3. Brush the edge of the pastry square with some of the beaten egg to act as glue. Place the strips around the edge to make a raised border.ricotta squash tart puff pastry edges
  4. Repeat with the second piece of puff pastry. Chill for 30 minutes.
  5. Meanwhile, preheat oven to 450° F. Cut off the top and the bottom of the squash. Scoop out and discard the seeds (or roast them with a little salt and eat them as a snack). Slice the acorn squash into 1/4-inch thick rounds. ricotta squash tart prepping acorn squashArrange the rounds on baking sheets. Mix 2 teaspoons of the olive oil with the butter and maple syrup and brush on the squash rings; season with salt and pepper. ricotta squash tart with oil
  6. Bake for 15 minutes, or until the rings are browned on the bottom. Reduce the oven temperature to 375°.
  7. In a medium bowl, mix the ricotta with the remaining egg and the milk. Season with ¾ teaspoon sea salt and a generous pinch of pepper.
  8. In a medium skillet, heat the remaining 2 teaspoons of olive oil. Add the shallots and cook over moderately high heat, stirring occasionally, until golden. Stir in 1 tablespoon maple syrup. ricotta squash tart sauteed shallots
  9. Brush the chilled, raised pastry borders with some of the beaten egg to make it shiny. Spread the ricotta filling in the pastry squares. ricotta squash tart with filling
  10. Arrange the squash rings on top, browned sides up. Scatter the shallots over the tarts. ricotta squash tart ready to bake
  11. Bake for 30 minutes, or until the pastry is golden brown.ricotta squash tarts fresh from oven
  12. Drizzle the tarts with honey (I have this really robust honey called abbamele and a pine cone syrup that are dark and savory that are amazing with this tart- but any full flavored honey will do) or pomegranate molasses and serve warm. ricotta squash tart drizzled honey
Notes
  1. The tarts can be baked early in the day; they can also be frozen for up to 1 week and reheated in a 375° F oven. I wrap them in aluminum foil and box them in cereal boxes to protect them in the freezer.
  2. 1 tart per 8 people or so.
beta
calories
246
fat
15g
protein
7g
carbs
21g
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Dirty Laundry Kitchen https://www.dirtylaundrykitchen.com/

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