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
Ingredients
- 2 large eggs
- 14 ounces frozen all-butter puff pastry thawed but chilled
- All-purpose flour for rolling
- 2 small acorn squash rinsed and dried
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 2 teaspoons unsalted butter melted
- sea salt and freshly ground pepper
- 1 pound fresh ricotta cheese full fat or reduced work, but avoid the non-fat
- 1 tablespoon milk
- ½ cup thinly sliced shallots 2 large
- 2 tablespoons maple syrup
- pine cone syrup abbamele, pomegranate molasses or robust honey, for drizzling
Instructions
- In a small bowl, beat 1 of the eggs.
- 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.
- 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.
- Repeat with the second piece of puff pastry. Chill for 30 minutes.
- 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.
Arrange 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. 
- Bake for 15 minutes, or until the rings are browned on the bottom. Reduce the oven temperature to 375°.
- 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.
- 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.
- Brush the chilled, raised pastry borders with some of the beaten egg to make it shiny. Spread the ricotta filling in the pastry squares.
- Arrange the squash rings on top, browned sides up. Scatter the shallots over the tarts.
- Bake for 30 minutes, or until the pastry is golden brown.
- 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.
Notes
1 tart per 8 people or so.
I am sad now that I used up my acorn squash for another recipe. This one would be awesome to try!
It’s not too late! I still see plenty of squash at the market these days. Though it’s true, we’re getting close to spring, finally.
This is really an interesting combination of using ricotta and acorn squash. It does look very tasty. I can’t wait to give it a try. Thanks for the idea!
They go together so well. It’s truly delicious.
Acorn squash has been a staple in my CSA boxes over the years. I’ll admit I’ve let several go to waste. This looks like a great way to use them all up.
It’s funny how everyone has that item in their CSA that is overabundant to them. I bet it won’t be acorn squash after you try this tart, though.
I love savory tarts! Especially with squash 🙂
Me too. So good.
What a pretty way to use acorn squash. Savory tarts are SO good! I love the combination you used here.