a simple puff pastry maple squash tart with creamy ricotta cheese, brown butter walnuts, and herbs
servings: 12 pieces
1 acorn squash (about 1 ¼ lbs)
1 (14 oz) sheet puff pastry, thawed
8 oz whole milk ricotta cheese
freshly cracked black pepper
½ cup maple syrup
4 tbsp butter
4 sage leaves
2 oregano sprigs
½ cup walnuts, roughly chopped
Preheat the oven to 400°F. Peel the acorn squash and trim the ends off. Slice in half and scoop out the seeds. Place the flat side of each half down and slice the squash into very thin half-moon slices (see photos for sizing reference).
Line a sheet pan with parchment paper. Unfold the puff pastry into a large rectangle. Spread the ricotta cheese evenly onto the pastry, leaving a 1” border. Season the ricotta with salt and freshly cracked black pepper.
Arrange the sliced squash over the ricotta into an even layer. Drizzle with olive oil and season again. Fold the edges of dough over the squash and pinch the corners together.
Bake the tart for 20 minutes. Remove the tart from the oven and drizzle the maple syrup over the squash, reserving about 2 tablespoons. Bake again for 15 minutes, or until the squash is golden and the pastry is golden.
Meanwhile, melt the butter in a small saucepan over medium heat. Add the sage leaves and sprigs of oregano. Lower the heat to medium-low and continue to cook until the butter begins to brown and herbs crisp. Stir in the walnuts and allow them to toast for just a minute or so before turning off the heat (be careful the butter doesn’t burn).
Serve the tart by cutting it into 12 square pieces. Drizzle with the remaining maple syrup and spoon the brown butter walnuts over top.