by MeghanVK
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MeghanVK's Notes:
Expand3/4 cups pastry flour Ask a question about this ingredient
1/4 cup cold unsalted butter, cubed Ask a question about this ingredient
1 egg yolk Ask a question about this ingredient
1 tablespoon cold water Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
2 teaspoons sugar Ask a question about this ingredient
1 cup ricotta cheese Ask a question about this ingredient
1 tablespoon heavy cream Ask a question about this ingredient
3 scallions, minced Ask a question about this ingredient
1 teaspoon fresh ground black pepper Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/4 teaspoon lemon zest Ask a question about this ingredient
1/4 cup cubed roasted butternut squash (optional) Ask a question about this ingredient
Start the pastry: combine the butter and flour in a bowl, and put in the freezer. In another bowl, combine the egg yolk, water, and salt, and place in the refrigerator. Allow both to chill for ten minutes.
Ask a question about this stepStart the filling: heat the oil in a saute pan over medium-low heat and caramelize the onions for ten to fifteen minutes, stirring so they don't burn. Once the onions are mostly brown, add the leeks, and cook for five minutes more, until softened. Stir the leeks and onions into the ricotta, heavy cream, salt, pepper, lemon zest, and scallions. Set aside.
Ask a question about this stepBack to the pastry! Once the ingredients have chilled, dump the quasi-frozen flour and butter into the food processor. Pulse until it forms the texture of clumpy sand; then add the eggs, water, and salt. Pulse again until the dough is just shy of a ball. Tip onto a board and pat into a disc. Allow to rest in the fridge for 30 minutes.
Ask a question about this stepRoll out the dough between two pieces of plastic and press into a 9-inch tart pan. Spread the filling over the crust and tuck in the cubes of squash. Bake at 350 for 35 minutes and allow to rest at room temperature for another 10. Cut into slices and serve.
Ask a question about this step
Fany is the author of My Sweet Mexico and Paletas.
