Honeynut Stracciatella Tart
Honeynut Stracciatella Tart
Ingredients
For the Puff Pastry Base
- 1 sheet puff pastry, store-bought, thawed
- 1 egg, beaten, for egg wash
For the Ricotta Mixture
- 1 cup whole milk ricotta cheese
- 1/2 lemon, zested
- 1 teaspoon fresh thyme leaves, finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Honeynut Squash
- 2 honeynut squash
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Crispy Sage
- 1 tablespoon unsalted butter
- 12 fresh sage leaves
For Assembly and Toppings
- 4 ounces stracciatella cheese
- 1/4 cup hazelnuts, toasted and roughly chopped
- 2 tablespoons balsamic glaze, for drizzling
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Unroll the puff pastry sheet onto the prepared baking sheet. Using a sharp knife, score a 1/2-inch border around the edges of the pastry, being careful not to cut all the way through. Prick the inner area of the pastry thoroughly with a fork (docking). Brush the scored border with the beaten egg wash.
⏱️ 5 min
- 3
Bake the puff pastry for 15-20 minutes, or until golden brown and puffed. Remove from the oven and set aside to cool slightly.
⏱️ 20 min•🌡️ 400
- 4
While the pastry bakes, prepare the honeynut squash. Peel the honeynut squash, then cut each squash in half lengthwise and scoop out the seeds. Place two chopsticks on either side of each squash half. Using a sharp knife, make thin, parallel cuts across the squash, stopping when the knife hits the chopsticks to create the 'hassleback' effect.
⏱️ 15 min
- 5
In a small bowl, whisk together the olive oil, maple syrup, salt, and black pepper. Place the cut squash halves on a separate parchment-lined baking sheet. Brush the squash generously with the olive oil and maple syrup mixture, ensuring it gets into the cuts.
⏱️ 5 min
- 6
Roast the honeynut squash in the preheated oven (or reduce temperature to 375°F if pastry is still baking) for 25-30 minutes, or until tender and caramelized. The exact time will depend on the thickness of your squash. Remove from oven and set aside.
⏱️ 30 min•🌡️ 400
- 7
While the squash roasts, prepare the ricotta mixture. In a medium bowl, combine the whole milk ricotta cheese, lemon zest, chopped fresh thyme leaves, salt, and black pepper. Stir until well combined.
⏱️ 5 min
- 8
Prepare the crispy sage. In a small skillet, melt the unsalted butter over medium heat. Add the fresh sage leaves and fry for 1-2 minutes, or until crispy. Be careful not to burn them. Remove with a slotted spoon and place on a paper towel-lined plate to drain.
⏱️ 3 min
- 9
To assemble the tart, spread the prepared ricotta mixture evenly over the baked puff pastry, staying within the scored border. Carefully arrange the roasted, hasslebacked honeynut squash pieces on top of the ricotta layer.
⏱️ 5 min
- 10
Dollop spoonfuls of stracciatella cheese on top of and between the squash pieces. Sprinkle generously with the toasted and chopped hazelnuts. Arrange the crispy sage leaves on top. Drizzle the entire tart with balsamic glaze before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Honeynut Stracciatella Tart
Ingredients
For the Puff Pastry Base
- 1 sheet puff pastry, store-bought, thawed
- 1 egg, beaten, for egg wash
For the Ricotta Mixture
- 1 cup whole milk ricotta cheese
- 1/2 lemon, zested
- 1 teaspoon fresh thyme leaves, finely chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
For the Honeynut Squash
- 2 honeynut squash
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Crispy Sage
- 1 tablespoon unsalted butter
- 12 fresh sage leaves
For Assembly and Toppings
- 4 ounces stracciatella cheese
- 1/4 cup hazelnuts, toasted and roughly chopped
- 2 tablespoons balsamic glaze, for drizzling
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Unroll the puff pastry sheet onto the prepared baking sheet. Using a sharp knife, score a 1/2-inch border around the edges of the pastry, being careful not to cut all the way through. Prick the inner area of the pastry thoroughly with a fork (docking). Brush the scored border with the beaten egg wash.
⏱️ 5 min - 3
Bake the puff pastry for 15-20 minutes, or until golden brown and puffed. Remove from the oven and set aside to cool slightly.
⏱️ 20 min•🌡️ 400 - 4
While the pastry bakes, prepare the honeynut squash. Peel the honeynut squash, then cut each squash in half lengthwise and scoop out the seeds. Place two chopsticks on either side of each squash half. Using a sharp knife, make thin, parallel cuts across the squash, stopping when the knife hits the chopsticks to create the 'hassleback' effect.
⏱️ 15 min - 5
In a small bowl, whisk together the olive oil, maple syrup, salt, and black pepper. Place the cut squash halves on a separate parchment-lined baking sheet. Brush the squash generously with the olive oil and maple syrup mixture, ensuring it gets into the cuts.
⏱️ 5 min - 6
Roast the honeynut squash in the preheated oven (or reduce temperature to 375°F if pastry is still baking) for 25-30 minutes, or until tender and caramelized. The exact time will depend on the thickness of your squash. Remove from oven and set aside.
⏱️ 30 min•🌡️ 400 - 7
While the squash roasts, prepare the ricotta mixture. In a medium bowl, combine the whole milk ricotta cheese, lemon zest, chopped fresh thyme leaves, salt, and black pepper. Stir until well combined.
⏱️ 5 min - 8
Prepare the crispy sage. In a small skillet, melt the unsalted butter over medium heat. Add the fresh sage leaves and fry for 1-2 minutes, or until crispy. Be careful not to burn them. Remove with a slotted spoon and place on a paper towel-lined plate to drain.
⏱️ 3 min - 9
To assemble the tart, spread the prepared ricotta mixture evenly over the baked puff pastry, staying within the scored border. Carefully arrange the roasted, hasslebacked honeynut squash pieces on top of the ricotta layer.
⏱️ 5 min - 10
Dollop spoonfuls of stracciatella cheese on top of and between the squash pieces. Sprinkle generously with the toasted and chopped hazelnuts. Arrange the crispy sage leaves on top. Drizzle the entire tart with balsamic glaze before serving.
⏱️ 2 min