Baked Egg Tartlets with Butternut Squash and Ricotta
Serves 2
25 mins prep
30 mins cook
55 mins total
because everything is better with puff pastry
0 servings
(8-oz) sheetspuff pastry (preferably all-butter), thawed according to package directions
All-purpose flour,for dusting
tbspchopped chives,plus more to garnish
tspkosher salt,divided
tspfreshly ground black pepper,divided
small butternut squash,peeled, sliced into 1/8” rounds, and halved (best to use the neck)
Flaky salt,for serving
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Preheat the oven to 425°F. Arrange the oven racks in the upper and lower thirds. On a piece of lightly-floured parchment, roll one puff pastry sheet out to a 12-inch square; sprinkle lightly with flour and prick all over with a fork. Cut into four 6-inch squares and fold in the edges of each square to create a 1/4-inch border. Pinch the corners to seal, if needed. Transfer the parchment and pastry to a large baking sheet. Repeat the process with the second sheet of puff pastry, placing the finished squares on a second large baking sheet.
In a small bowl, combine the ricotta, chives, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread the mixture onto each square. Arrange 5 to 7 slices of butternut squash over top, overlapping as necessary. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Bake until pastry is lightly golden brown and squash still feels slightly firm, rotating the baking sheets halfway through, 15 to 18 minutes total. Remove from the oven.
Working one egg at a time, crack eggs into a small bowl and gently slide onto each of the puff pastry shells. Return to the oven and bake until egg white is just set, 11 to 13 minutes. Garnish with more chives and flaky salt.
