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This tart is simple and impressive. It can be served sliced in small pieces as a side dish or with a simple salad as a main course. It is intricately flavoured and really quite exquisite.

ingredients:

	1 package of puff pastry dough
	1 cup ricotta cheese
	1 cup goat cheese
	2 eggs, lightly beaten
	1 tablespoon unsalted butter
	1 large onion, sliced thinly
	1 pound baby spinach
	¼ teaspoon kosher salt
	1/8-inch slices of butternut squash (I used the whole neck of the squash)
	pepper
	zest of one lemon

directions:

1. Cook the slices of butternut squash in a bit of olive oil, salt and pepper on medium high heat for 1-2 minutes per side. Set aside.

2. Caramelize the onions in a hot pan with the butter and set aside. Wilt the spinach in the same pan (add a bit of olive oil if necessary) and set aside.

3. Preheat oven to 375. Roll out the puff pastry – to roughly 1/8-inch. Place on a parchment-lined baking sheet and prick the dough in the middle of the tart a few times with the tines of a fork.

4. In a small bowl mix the ricotta, goat cheese, two thirds of the eggs, onions, spinach and salt together. Spread this mixture onto the base of the tart., leaving a few inches around. Arrange the slices of squash on top, and crumble the remaining goat cheese on top of that.

5. Fold the edges of the pastry in toward the filling (an inch or so), overlapping where necessary, forming a galette/rustic tart. Brush the pastry with the egg yolk and bake for 30-35 minutes or until pastry is golden brown and the filling has set.

5. Serve warm, cut into small slices (it is quite rich) sprinkled with lemon zest and fresh cracked black pepper.

recipe origin: Based on a recipe by Heidi of 101 Cookbooks.

Filed under:   Main Courses   Pies and Pastries   Side-Dishes & Salads