I am completely enamored by Julius Roberts, a former London-based chef turned farm owner in the English countryside near the Dorset coast. His rustic cooking style and mouth-watering recipes have captivated me. From asparagus tarts to zucchini creations, his dishes are nothing short of spectacular. Inspired by his fall interpretation, I crafted a Honeynut Squash with Herby Ricotta, a dish that exudes comfort and flavor.
Here’s the recipe that is sure to impress your taste buds:
Squash Tart with Herby Ricotta
Serve it with a gem lettuce salad tossed with toasted buckwheat, scallions, and a sprinkling of nutritional yeast for an exquisite meal.
Herby Ricotta
1 cup ricotta
3 ounces feta, crumbled (plus more for garnish)
1/3 cup dill (plus more for garnish)
1/3 cup chives or parsley (plus more for garnish)
zest from 1/2 lemon
kosher salt and freshly ground black pepper, to taste
For Tart
1 sheet puff pastry (such as Dufour Brand), fully thawed
Herby Ricotta (above)
12-14 ounces butternut or honeynut squash, thinly sliced
1 tablespoon olive oil
kosher salt and freshly ground black pepper
red pepper flakes
1 egg, whisked
Follow these simple steps to create a culinary masterpiece:
Preheat the oven to 425°F. Make the herby ricotta by blending ricotta, feta, herbs, lemon zest, salt, and pepper until creamy. Spread the ricotta mix on puff pastry, top with squash slices, brush the edges with egg wash, and bake until golden and delicious.
Enhance the dish with crumbled feta, red pepper flakes, and fresh herbs. Bon appétit!
P.S. Don’t miss out on these quick coconut chicken soup and creative ways to use almost-rotten produce.
