Butternut ricotta tart with fiery rocket salad

• butternut squash↗1

  (about 600g), peeled and cut into 2cm cubes

• olive oil↗2 tbsp tbsp
• sheet ready-rolled puff pastry↗320g g
• tub ricotta250g g
• a few sage

  leaves, finely chopped

• good grating of nutmeg
• zest and juice ½ lemon
• bag of rocket70g g
• red chilli↗1

  deseeded and finely chopped

• pine nut↗25g g

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Put the squash on a baking tray. Toss in half the oil, season and spread out into a single layer (you may need 2 baking trays). Roast for 30-35 mins or until tender.

2. 2

   Meanwhile, place a large rectangle of baking parchment on a baking tray. Unroll the pastry and lay it on top. Score a 1cm border with the tip of a knife and prick the inside part all over with a fork. Bake in the oven for 15 mins.

3. 3

   Mix the ricotta, sage, nutmeg, lemon zest and plenty of seasoning in a bowl. Once the pastry and squash are cooked, remove from the oven. Gently press the centre of the pastry case down with the back of a spoon. Spread the ricotta mix into the centre. Lay on squash Bake for a further 10-15 mins until the pastry is golden and crisp. Mix the lemon juice, rocket, chilli, pine nuts and 1 tbsp oil. Scatter half over the tart and serve the rest on the side.