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Squash and ricotta tart
30 m active | 1 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 554
  • Fat about 32g
  • Carbohydrates about 40g
  • Protein about 22g
This is needed
This is needed for 4 pieces
Pastry dough
  • 0.25 tsp salt
  • 200 g wholemeal flour
  • 75 g butter, cold, cut into pieces
  • 2 tsp Dukkah (spice mix)
  • 1 dl water
  • 250 g half-fat quark
  • 250 g ricotta
  • 2 egg
  • 0.5 tbsp Dukkah (spice mix)
  • 4 sprigs sage, finely chopped
  • 1 tsp salt
  • 1 red chilli pepper, cut into rings, deseeded
  • 600 g squash (e.g. butternut, cut into slices 3 mm thick)
  • some sage leaves
  • 0.5 tbsp olive oil
  • One tart tin (approx. 28 cm in diameter)
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And that's how it's done
And that's how it's done
Pastry dough
Mix the flour, dukkah and salt in a bowl. Add the butter and rub by hand to form a crumbly mixture. Pour in the water, mix quickly to form a dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.
Roll out the dough into a circle (approx. 32 cm in diameter) between two sheets of baking paper, transfer to a baking tin along with the bottom sheet of baking paper. Prick the base firmly with a fork. Mix the ricotta with all the other ingredients up to and including the salt, spread over the base of the tart. Arrange the squash, chilli pepper and sage on top. Brush the squash with oil.
To bake
Approx. 50 mins. on the bottom shelf of an oven preheated to 220 °C.