8tablespoonStirling Creamery Churn 84 unsalted butterdiced and kept cold
A tiny splash of cold waterif necessary
Roasted squash mixture ingredients
1acorn squashpeeled, seeded and cubed
1tablespoonolive oil
Salt & freshly ground pepperto taste
Sauteed kale ingredients
100gramskalestemmed and chopped finely
1tablespoonolive oil
Salt & freshly ground pepperto taste
Ricotta filling ingredients
125gramswhole-fat ricotta½ cup
1teaspoonhoney
Salt & freshly ground pepper
Topping ingredients
honey
50gramsblue cheese
Instructions
Make the crust
Combine all the flours and cornstarch, salt, and pepper in a large bowl. Drop in the cold, diced butter and work it in with the palms of your hands until you have a sandy mixture. Add water, as needed, until the mixture holds together when squeezed. Pat into a disk, wrap in plastic, and chill for 1 hour.
Roast the squash
Prepare the squash filling by tossing the diced squash with the olive oil, salt, and pepper, then roasting it on a rimmed baking sheet for about 20 minutes at 400˚F.
Sautée the kale
Cook the kale by sautéeing it on medium–high heat with the olive oil, salt, and pepper.
Roll out, chill and blind-bake the tart shells
Preheat the oven to 375 °F (190 °C). When the dough is chilled, roll it out on a lightly floured surface (I floured it with millet flour) to an ⅛ inch thickness. Cut 6 circles that are about 5 inches in diameter. Transfer each to a greased/floured 4-inch tart pan with removable bottom (like these on Amazon) and press into the mold. Trim the edges and place the 6 lined tart pans on a baking sheet to chill for 15 minutes.
Line each shell with a square of parchment and fill with pie weights or dry beans. Bake for 20 minutes, then remove the parchment/weights and bake for an additional 5 minutes to cook the bottoms.
Remove the pan from the oven and let cool for at least 10 minutes to set the crust.
Fill the tart shells
Divide the ricotta mixture among each, followed by the kale and the squash. Top with the crumbled blue cheese and bake for an additional 10 minutes to melt the cheese and warm the tarts. Serve warm or chill to unmold and serve cold.
Alternatively, you can completely cool the blind-baked tart shells then fill with the ricotta, kale and squash. Serve cold with crumbled blue cheese and a drizzling of honey.