Squash, Ricotta and Sage Tart

Ingredients

• Shortcrust Pastry

  • 1 cup (150 g) unbleached all-purpose flour
  • 1/4 cup (20 g) fresh Parmesan cheese, finely grated
  • 1/4 tsp salt
  • 1/3 cup (75 g) cold unsalted butter, diced
  • 3 tbsp (45 ml) ice water

• Squash

  • 1 butternut squash, about 3 1/2 lb (1.6 kg)
  • 12 sage leaves
  • 1 tbsp (15 ml) olive oil

• Filling

  • 1 container (300 g) ricotta cheese
  • 1/4 cup (20 g) fresh Parmesan cheese, finely grated
  • 1/4 tsp red pepper flakes
  • 1/3 cup (75 g) unsalted butter
  • 1 tbsp (15 ml) lemon juice
  • Honey, for serving