Total:
1 hr 10 min
Active:
40 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • Flour, for dusting
  • One 9-inch store-bought rolled pie crust, such as Pillsbury
  • 1/4 cup heavy cream 
  • 6 ounces butternut squash, peeled, halved and thinly sliced crosswise 1/8-inch thick
  • 3 tablespoons chopped mixed fresh herbs, such as thyme, rosemary and sage
  • 2 tablespoons extra-virgin olive oil 
  • 2 teaspoons kosher salt 
  • 2 tablespoons unsalted butter 
  • 4 ounces cremini mushrooms, stems removed and thinly sliced 
  • 3 ounces oyster mushrooms, stems removed, and torn or thinly sliced 
  • 3 cloves garlic, minced 
  • Pinch freshly ground black pepper
  • 1/2 cup full-fat ricotta 
  • 1 lemon, zested 
  • 2 tablespoons grated Parmesan
  • 2 tablespoons shaved Parmesan 

Directions

Special equipment: a 9-inch tart pan with removable bottom

Preheat the oven to 425 degrees F.

Dust a clean work surface with flour. Unroll the pie dough and roll it out just enough to square the rounded edge and make sure it fits a 9-inch tart pan. Lay the dough in the pan, folding any excess dough over itself to create a thick crust. Use a pastry brush to coat the dough with the heavy cream, and then use a fork to dock the bottom all over. Place the tart pan on a baking sheet and blind bake on the center rack of the oven until golden, 10 minutes. Set aside to cool.

In a large mixing bowl, add the butternut squash, 1 tablespoon of the mixed herbs, 1 tablespoon of the olive oil and 1 teaspoon of the salt. Toss together and set aside.

In a large skillet set over medium-high heat, add the butter and the remaining 1 tablespoon olive oil. Add the cremini mushrooms, oyster mushrooms, garlic, 1 tablespoon of the mixed herbs, the remaining 1 teaspoon salt and the pepper. Saute until golden brown, 8 to 10 minutes. Cool the mushrooms slightly and then add the ricotta and lemon zest. Stir together and set aside to cool completely.

Using a rubber spatula or a spoon, evenly spread the mushroom-ricotta mixture in the tart shell. Lay the butternut squash over the top in an overlapping, shingle pattern. Bake until golden brown and the butternut squash is  cooked through, 30 minutes.

Garnish with the remaining 1 tablespoon mixed herbs and the grated and shaved Parmesan to serve.

IDEAS YOU'LL LOVE

Robiola and Mushroom Grilled Cheese "Soldiers" with Butternut Squash Soup

Mushroom Tart

Recipe courtesy of Michael Chiarello

Butternut Squash Risotto

Recipe courtesy of Emeril Lagasse

Caramelized Butternut Squash

Recipe courtesy of Marcela Valladolid

Bengali Butternut Squash

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Emeril's Florida

9:30am | 8:30c

Unwrapped

10am | 9c

Unwrapped

10:30am | 9:30c

Unwrapped

11am | 10c

Unwrapped

11:30am | 10:30c

Unwrapped 2.0

12pm | 11c

Unwrapped 2.0

12:30pm | 11:30c

Unwrapped 2.0

1pm | 12c

Unwrapped 2.0

1:30pm | 12:30c

Unique Eats

2pm | 1c

Unique Eats

2:30pm | 1:30c

Unique Eats

3pm | 2c

Unique Eats

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Unique Sweets

5:30pm | 4:30c

Unique Sweets

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c