October 15, 2012
I know fall is here when my CSA starts to brim with apples and squash. This savory tart is very comforting as the weather starts to cool. I used a pre-made pie crust, but you can certainly make your own. It works for breakfast, lunch or dinner and is great with an herb salad.
1 pie crust (store bought or homemade)
2 apples, sliced into thin circles
1 butternut squash, peeled and sliced into thin circles
1 onion, sliced
1 cup ricotta
1 tbsp chopped rosemary
Butter or olive oil
Preheat oven to 350°F. Caramelize the sliced onion in a bit of butter or olive oil over medium low heat. Boil the squash slices for 5 minutes to soften them. Form crust in pie plate. Combine caramelized onion, chopped rosemary, ricotta and egg, and spread on the bottom of the pie crust. Layer alternating apple and butternut squash slices over the ricotta layer. Before baking, drizzle with olive oil and sea salt. Garnish with rosemary. Bake for 30 minutes.