Vegetarian mains
Roasted squash, ricotta and pecan tart
Roasted squash is cold weather comfort good at its finest. It's sweetness is set off well in this recipe by tangy, creamy ricotta and a pecan crunch. To keep this fully vegetarian, use another hard cheese in place of Parmesan. This tart is good eat both warm and at room temperature.
Cook's notes
We've used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian Pecorino is often tastier.
Ingredients
for the shortcrust pastry (or substitute bought shortcrust or puff pastry)
- 175g plain flour
- 1 tsp caster sugar
- a pinch of salt
- 125g cold unsalted butter, cut into small cubes
- about 3 tbsp cold water
for the filling
- 200g squash cubes, roasted
- handful pecans, toasted
- a little sage, chopped
- 150g ricotta cheese
- Parmesan, grated
Method
main
-
Step 1
Preheat oven to 200°C/Gas 6
First make the pastry
-
Step 1
Put the flour, sugar and salt in a food processor and process briefly to mix.
-
Step 2
Add the butter and pulse until the mixture resembles fine breadcrumbs. Transfer to a bowl and stir in enough water to make a dough.
-
Step 3
Wrap in cling film and chill for at least 30 minutes. Roll it out into a circle.
For the filling
-
Step 1
mix the roasted squash cubes with the toasted pecans, sage, ricotta cheese and some salt and pepper.
-
Step 2
Spread over the pastry, sprinkle with grated Parmesan and bake for 10-15 minutes.
