Flaky, buttery puff pastry is the base of these festive fall tartlets, meaning they come together quickly but taste like you’ve spent all day on them. Smearing ricotta onto the bottom of each piece adds richness and creaminess to every bite. Thinly-sliced butternut squash perfectly matches the color of the egg yolk, but this recipe also works with other types of squash (think acorn or delicata) or even a sweet potato. Oh, and if you want to make a full-sized tart, that works too. Simply crack your eggs into the four corners of the crust.
2 8-oz sheets puff pastry, thawed according to package directions
½ cup whole-milk ricotta
1 tablespoon chopped chives, plus more for serving
Kosher salt and freshly ground black pepper
½ small butternut squash, peeled, halved and sliced ⅛” thick (best to use the neck)
8 large eggs
Flaky salt, for serving
How to Make It
Preheat oven to 425°F. On a piece of lightly-floured parchment, roll one sheet puff pastry out to a 12-inch square; prick all over with a fork. Cut sheet into four 6-inch squares and fold in the edges of each square to create a ¼-inch border. Transfer parchment and pastry to a baking sheet. Repeat with second sheet.
In a small bowl, combine ricotta, chives, ½ teaspoon salt and several grinds pepper. Spread ricotta mixture onto each square. Arrange butternut squash over top, overlapping as necessary, and season with salt and pepper.
Bake until pastry is golden brown and squash still feels slightly firm, 15-18 minutes. Remove from oven.
Working with one egg at a time, crack eggs into a small bowl and gently slide into each of the puff pastry shells. Return to oven and bake until egg whites arejust set, 7 to 9 minutes. Serve topped with remaining chives and flaky salt.
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