- Level
- easy
- Prep Time
- 45 mins
- Total Time
- 3 h 15 m
- Serves
- 8
Description
These thin tarts are easy to prepare and an ideal appetizer for the fall season. You simply need to garnish puff pastry crusts with a mixture of ricotta and Parmesan, then top them off with slices of roasted butternut squash. For the finishing touch, drizzle a little homemade spicy honey over the baked tarts.
Ingredients
- Tarts
- 2
- sheets Carrément Tarte pure butter puff pastry, thawed, cold
- 200 g each
- 1
- small butternut squash, peeled, halved lengthwise and seeded (see Chef’s tip)
- 2 tbsp
- olive oil
- 30 ml
- 1 cup
- ricotta cheese
- 250 ml
- 1/2 cup
- fresh Parmesan cheese, grated
- 35 g
- 2 tbsp
- sage leaves, finely chopped
- 30 ml
- 1
- lemon, zest finely grated
- Fleur de sel
- Spicy Honey
- 1
- small garlic clove, finely chopped
- 1 tsp
- olive oil
- 5 ml
- 1/2 cup
- honey
- 125 ml
- 1 tsp
- red pepper flakes
- 5 ml
- 1/4 tsp
- cayenne pepper
- 1 ml
Directions
- Step 1
- Tarts
With one rack in the upper third of the oven and another rack in the lower third, preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
- Step 2
- Place both puff pastry sheets on one baking sheet. Prick the surface of the pastry with a fork. Bake in the upper third of the oven for 30 minutes. Remove from the oven.
- Step 3
- Meanwhile, using a mandoline, slice the squash into thin halfmoons about 1/8 inch (3 mm) thick. Place the squash slices on the second baking sheet and toss with the oil. Season generously with salt and pepper. Bake in the lower third of the oven for 15 minutes or until tender, stirring halfway through cooking.
- Step 4
- Meanwhile, in a bowl, combine both cheeses with the sage and lemon zest. Season with salt and pepper.
- Step 5
- Spread the cheese mixture over the surface of the puff pastry crusts. Don’t worry if the crusts crumble slightly. Top with the squash slices, letting them overlap.
- Step 6
- Bake for 30 minutes or until the pastry is nicely browned and the squash is golden. Let cool for 15 minutes (see Chef’s tip).
- Step 7
- Spicy Honey
Meanwhile, in a small pot over medium-low heat, soften the garlic in the oil for 1 minute. Add the remaining ingredients. Bring to a boil.
- Step 8
- Transfer the spicy honey to an airtight container and let cool completely, about 1 hour. Cover and refrigerate. The honey will keep for 1 month in the refrigerator. Let sit out at room temperature before serving.
- Step 9
- On a work surface, cut the tarts into wedges. Drizzle with the spicy honey and sprinkle with fleur de sel.
Tips
Chef’s tip
- The squash can be replaced with two sweet potatoes.
- The tarts can be made in advance. You can reheat them in the oven for a few minutes, then serve as a warm hors d’oeuvre.
