Squash and ricotta tart

Squash and ricotta tart

Total: 1 hr 50 min. | Active: 30 min.
Nutritional value / piece: 554 kcal
, Fat: 32 g
, Carbohydrate: 40 g
, Protein: 22 g


4 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Pastry dough

200 g wholemeal flour
2 tsp Dukkah (spice mix)
¼ tsp salt
75 g butter, cold, cut into pieces
1 dl water


250 g ricotta
250 g half-fat quark
2 eggs
½ tbsp Dukkah (spice mix)
4 sprigs sage, finely chopped
1 tsp salt
600 g squash (e.g. butternut, cut into slices 3 mm thick)
1 red chilli pepper, cut into rings, deseeded
some sage leaves
½ tbsp olive oil
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One tart tin (approx. 28 cm in diameter)

How it's done

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Pastry dough

Mix the flour, dukkah and salt in a bowl. Add the butter and rub by hand to form a crumbly mixture. Pour in the water, mix quickly to form a dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins.


Roll out the dough into a circle (approx. 32 cm in diameter) between two sheets of baking paper, transfer to a baking tin along with the bottom sheet of baking paper. Prick the base firmly with a fork. Mix the ricotta with all the other ingredients up to and including the salt, spread over the base of the tart. Arrange the squash, chilli pepper and sage on top. Brush the squash with oil.

To bake

Approx. 50 mins. on the bottom shelf of an oven preheated to 220 °C.

Good to know
Tip: Instead of preparing the dough yourself, use a ready-rolled shortcrust or puff pastry dough.

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