Roasted Acorn Squash Tart
- 1 whole 1 whole 1 whole Acorn Squash
- 1.5 cups 1.5 cups 1.5 cups Blanched Almond Flour
- 0.25 cup 0.25 cup 0.25 cup Coconut Flour
- 2 Tbsp 2 Tbsp 2 Tbsp Tapioca Starch
- 0.5 Tbsp 0.5 Tbsp 0.5 Tbsp Thyme, dried, plus more for finishing
- 1 pinch 1 pinch 1 pinch Sea Salt, to taste
- 0.25 cup 0.25 cup 0.25 cup Coconut Oil, Organic, or butter, melted and cooled
- 2.5 Tbsp 2.5 Tbsp 2.5 Tbsp Water, cold water
- 1 whole 1 whole 1 whole Egg Whites
- 1.5 cups 1.5 cups 1.5 cups Ricotta Salata, 15 ounces
- 1 whole 1 whole 1 whole Egg, beaten
- 2 Tbsp 2 Tbsp 2 Tbsp Parmesan Cheese
- 1 tsp 1 tsp 1 tsp Lemon Juice
- 0.125 tsp 0.125 tsp 0.125 tsp Black Pepper
- 0.125 tsp 0.125 tsp 0.125 tsp Nutmeg Powder
- Preheat oven to 350°F. Place a piece of parchment paper or a silicone nonstick pad onto a baking sheet.
- Wash the acorn squash very well. Chop off the ends, slice the squash in half, and take out the seeds. Place face down onto the baking sheet.
- Roast for around 30-40 minutes (the timing will depend on the size of the squash) until the inside and the skin feel very soft.
- Take the squash out of the oven and place aside to cool. Keep your oven preheated to 350°.
- Take a 9" fluted tart pan with a removable base and grease lightly.
- In the bowl of a food processor fitted with the "s" blade, pulse the 1 1/2 cup almond, 1/4 cup coconut and 2 tbsp tapioca flours, the 1/2 tsp thyme, and the 1/8 tsp salt.
- Add the 1/4 cup of oil (or butter), 2 1/2 tbsp water, and 1 large egg white, process until the dough comes together in a ball.
- Scrape the sides to get everything into one large ball, and transfer the dough to your prepared tart pan. Use your fingertips to work the dough gently into an smooth layer across the bottom of the pan and up onto the sides.
- Bake for 10 minutes.
- In a large mixing bowl, combine the 1 1/2 cups ricotta cheese, 1 large egg, 2 tbsp parmesan cheese, 1 tsp lemon juice, 1/8 tsp black pepper, 1/8 tsp nutmeg, and pinch of salt. Stir to combine.
- Spread the ricotta mixture in an smooth layer inside the bottom of the prepared tart shell (crust).
- Going widthwise across the squash thinly slice the cooked and cooled squash.
- Arrange the thin squash slices in a circle around the edge of the filling, going slightly over the crust. Continue to arrange the thin squash slices in circle rings, as you go move closer to the center. Break up a squash slice into smaller pieces for the main center ring.
- Sprinkle the tart with additional dried thyme before baking.
- Bake for 45-60 minutes until mostly all of the liquid in the ricotta has evaporated.
- Allow to cool down before slicing and serving.
Do not use skim ricotta for this recipe. It has too much moisture and will give you a soggy filling. You can store leftovers in an airtight container in the fridge for up to 5 days.
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