Food and Wine Magazine. They used a puff pastry shell, but I am still too amused by my tart pan, so I used that instead.
Squash & Ricotta Tart
1 1/2 cup flour
3 tbsp butter
3 tbsp shortening
3-4 tbsp cold water
combine flour and salt in the food processor. Then add fats. Add water just until a ball forms. Roll to 1/4 inch thick and lay into tart/pie plate
pop in the freezer to chill
if needed, bake at 400 for about 15 minutes after docking (stabbing with a fork to prevent bubbles)
1-2 small squash
2 cups ricotta
1 tsp herbs of choice (I used herbs de provance)
1 tsp salt
1 tsp cream
1 tbsp butter melted
1 tbsp olive oil
1 tsp honey
salt and pepper
preheat oven to 400
Slice squash into 1/4 rounds, remove seeds and wash (the original recipe didn't require the squash to be peeled but I did it anyhow)
combine melted butter, olive oil, and honey and brush squash rounds. season rounds with salt and pepper and bake at 400 for 15 min (or until soft with edges that begin to brown)
reduce temp to 375
in a bowl combine ricotta, cream, egg, 1 scant tsp salt, pepper and herbs to taste. Pour the ricotta into the tart shell. place the squash rings on top.
Bake in 375 oven for 30 min
you can also put the squash seeds on a bake sheet with salt and pepper and bake until they start to pop like popcorn.
garnish tart with seeds, let sit for ten to fifteen minutes and slice.