© J Sainsbury plc 2020
Spinach, ricotta, squash and herb tarts
This delicious tart is so simple and comforting!
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Ready in 1 hour 10 minutes
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Cooking time 50 minutes
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Prep time 20 minutes
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Makes 2 tarts
Ingredients
- 200 g butternut squash, peeled and cut into small chunks
- 2 tsp olive oil
- 1 tsp clear honey
- 165 g puff pastry
- 2 large handfuls washed spinach leaves (about 50g), finely chopped
- 100 g ricotta
- 1 tbsp fresh chives chopped
- A little lemon zest (optional)
Method
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1
Preheat the oven to 200°C, fan 180°C, gas 6. Put the squash onto a baking tray and drizzle with the olive oil. Roast for 20 mins, add the honey and stir to coat, then roast for another 10 mins until slightly golden.
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2
Roll the pastry into a large rectangle and cut in half to make two smaller rectangles, about 12cm x 18cm each.
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3
In a bowl, mix the chopped spinach with the ricotta and the chopped chives. Stir in the lemon zest if using – it adds a really lovely citrussy flavour to the tart.
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4
Spoon the spinach mixture onto the pastry sheets and top with the roasted butternut squash. Bake in the oven for 15-20 mins until the pastry is golden brown and risen.
