My passion for veggies means I'm all in for meatless mains. When Thanksgiving approaches, however, finding a standout vegetarian dish for those who avoid meat can be a challenge. While sides often steal the show, I want my guests to enjoy a memorable centerpiece too.
This year, I crafted a delicious vegetarian tart that even meat lovers will adore: Butternut Squash Tart with Ricotta. With a flaky pre-baked crust filled with creamy herbed ricotta, and layers of caramelized squash, sweet potato, and apples, this dish offers stunning visual appeal with minimal effort. Keep reading for all the details on this delightful tart, which also shines at cozy brunches!
Why This Butternut Squash Tart Will Win You Over
I was pleasantly surprised by how simple this tart is to make! A mandolin is a must for quickly slicing the vegetables, and if you don't own one yet, now's the time to invest. I use mine all the time.
The herbed ricotta provides a creamy, savory base atop the buttery, golden crust. I opted for store-bought dough (Pepperidge Farm is my go-to), which I pre-baked before adding the filling.
Layering the squash, sweet potato, apples, and onions in a flower pattern was my favorite part. It felt more like an art project than a recipe—feel free to get creative; it'll turn out beautiful no matter how you arrange it.
Essential Ingredients for This Tart
Gather these items to whip up your Butternut Squash Tart with Ricotta:
Frozen Pie Crust
As I've mentioned before, unless you're a pastry-making pro (kudos to you!), stick with a store-bought crust. Homemade pastry can be tricky, and during Thanksgiving, it's best to rely on something you know will work.
Ricotta Cheese
Use whole milk ricotta for its creamy texture and rich taste; low-fat options won't deliver the same results. You could also substitute a whipped herbed goat cheese, which is delicious.
Butternut Squash
This classic autumn ingredient brings warmth, especially when flavored with garlic and thyme.
Sweet Potato
Add earthy flavor to this dish. Alternatives include Yukon gold potatoes or other root veggies like parsnips or beets.
Apple
The apple offers a delightful sweetness. Any firm red apple will do; I used Gala.
Red Onion
This onion caramelizes beautifully in the oven, adding both sweetness and a pop of color.
Thyme
Thyme flavors both the herbed ricotta and the vegetable layers, but you can substitute winter herbs like fresh sage or rosemary.
Honey, Red Pepper Flakes, and Olive Oil
A tablespoon of each enhances the veggies' flavor.
Steps to Prepare This Butternut Squash Tart (It's Easy!)
First, Bake the Pie Crust
Remember this straightforward technique for pre-baking a store-bought crust to perfection:
- Thaw the pie crust in the fridge overnight. Take it out 10 minutes before using.
- Gently place the crust into the tart pan, pressing it down carefully. Use a knife or rolling pin to trim excess dough from the edges. Chill in the refrigerator for 30 minutes and preheat your oven to 450°F.
- Remove from the fridge, prick the dough with a fork, fill with dried beans or pie weights, and blind bake for 10 minutes. Remove the beans, and it's ready for filling.
Create the Filling
Next, mix whole milk ricotta with thyme, honey, garlic, salt, and black pepper to create the herbed ricotta base. (I use this combo for various dishes, like my eggplant ricotta flatbread.)
Add the Vegetable Layers
Using a mandolin, thinly slice the butternut squash, apple, sweet potato, and red onion. Begin layering from the outer edge towards the center in a flower-like design—don't overthink it; just enjoy the process.
Drizzle olive oil and honey over the top, and sprinkle with thyme, red pepper flakes, and salt.
Bake Until Golden and Delicious
Bake the tart at 375°F for 30 minutes, until the vegetables are tender and golden brown. Let it cool for about 10 minutes before slicing.
Make This Tart in Advance
To simplify my Thanksgiving planning, I prepare as much as possible ahead of time, and this tart is ideal for that. After baking, allow it to cool completely, then cover and store in the fridge for up to 48 hours. When ready to serve, just warm it in a 350°F oven for a few minutes before slicing.
By the way, I shared my full Thanksgiving checklist with detailed planning tips if you want to stay organized for the big day.
Check out the recipe below. If you make this butternut squash tart, we'd love to see your creation! Rate and review it so others can be inspired!
Description
For an impressive vegetarian Thanksgiving main course, this savory butternut squash tart with ricotta and apples is a must-try.
Ingredients
- 1 store-bought pie crust, thawed
- 1 cup full-fat ricotta
- 2 tablespoons thyme, divided
- 2 tablespoons honey, divided
- 1 tablespoon minced garlic
- pinch of kosher salt and freshly ground black pepper
- 1 butternut squash, peeled (neck only—reserve the base for another use)
- 1 small sweet potato
- 1 sweet, firm red apple, cored
- 1/4 red onion, peeled
- pinch of red pepper flakes
- extra-virgin olive oil
Instructions
- Thaw the pie crust in the fridge overnight. Remove from the fridge 10 minutes before using.
- Gently place the crust into a tart pan with a removable bottom (or use a pie dish) and press the dough carefully. Trim any excess dough from the edges. Chill in the refrigerator for 30 minutes.
- Preheat the oven to 450°F. Prick the dough with a fork, fill with dried beans or pie weights, and blind bake for 10 minutes. Remove the beans and set aside. Lower the oven temperature to 375°F.
- In a small bowl, mix the ricotta, 1 tablespoon each of thyme, honey, and garlic. Add a pinch of salt and grind in some pepper, mixing well.
- Using a mandolin, thinly slice the neck of the butternut squash (cut larger circles in half), sweet potato, apple, and red onion.
- Spread the ricotta mixture evenly on the bottom of the pre-baked pie crust.
- Layer the veggies, starting from the outer edge and working inward. Tuck the vegetables in a flower shape—have fun with it!
- Drizzle olive oil and remaining honey over everything, sprinkle with thyme, red pepper flakes, and salt.
- Bake at 375°F for 30 minutes, until the vegetables are tender and golden brown.
- Let cool for about 10 minutes, then slice into wedges and enjoy!
- Cook Time: 40
