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Simple Butternut Squash Tart
- 1 package of puff pastry dough
- zest of one lemon
- 1 cup ricotta cheese
- 1 egg plus one egg yolk
- 1/2 cup caramelized onions
- 1/4 teaspoon sea salt
- 10 very thin (1/8-inch) slices of butternut squash (I cut rounds from the neck of the squash), pre-cook them in a bit of olive oil in a covered pan for 2-3 minutes before using them on the tart
- 6 - 10 very thin slices of goat cheese
Directions:View on 101 Cookbooks
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