This Roasted Squash & Leek Tart with Sage Ricotta is classic Tori Wesszer: wholesome, cozy and beautifully simple. The flaky puff‑pastry base turns golden and crisp, creating the perfect foundation for a silky ricotta mixture infused with fresh sage, salt, and pepper. Roasted butternut squash adds natural sweetness and warmth, while sautéed leeks bring a buttery softness that ties everything together.
As the tart bakes, the ricotta gently puffs, the squash caramelizes at the edges, and the leeks settle into the filling, creating a rustic, autumn‑forward dish that feels both comforting and elegant. A light drizzle of olive oil before serving adds richness without heaviness, keeping the flavours balanced and bright.
It’s the kind of recipe that works for brunch, cozy dinners or effortless entertaining — nourishing, seasonal, and styled with that approachable West Coast charm Tori is known for.
Category: Tart
Tone: Warm, nourishing, Autumn
Servings: 6
Prep Time: 25 minutes
Cook Time: 35 minutes
Ingredients
- 1 sheet puff pastry, thawed
- 1½ cups roasted butternut squash cubes
- 1 cup sautéed leeks
- ¾ cup ricotta
- 1 tbsp finely chopped fresh sage
- 1 egg (for egg wash)
- ½ tsp salt
- ¼ tsp pepper
- 1 tbsp olive oil
Instructions
- Preheat oven to 400°F (205°C).
- In a bowl, mix ricotta with sage, salt, and pepper.
- Place puff pastry on a parchment‑lined baking sheet.
- Spread ricotta mixture over the center, leaving a 1‑inch border.
- Add roasted squash and sautéed leeks evenly on top.
- Brush edges with egg wash.
- Bake 30–35 minutes until golden and puffed.
- Drizzle lightly with olive oil before serving.
Storage
Refrigerate up to 2 days. Reheat at 350°F for 8 minutes.
Substitutions
- Ricotta → Goat cheese or mascarpone
- Butternut squash → Delicata or acorn squash
- Sage → Thyme
Enjoy!
I’m Stacey Hobbs, thanks for reading Face by Stace! Until next time.
do you feel fabulous today?
