Thin squash and ricotta tarts with spicy honey – Rachelle Béry

Ingredients

• <strong>Tarts</strong>
• 2 sheets pure butter puff pastry, thawed, cold 200 g each
• 1 small butternut squash, peeled, halved lengthwise and seeded (see Chef’s tip)
• 2 tbsp olive oil 30 ml
• 1 cup ricotta cheese 250 ml
• 1/2 cup fresh Parmesan cheese, grated 35 g
• 2 tbsp sage leaves, finely chopped 30 ml
• 1 lemon, zest finely grated
• Fleur de sel
• <strong>Spicy Honey</strong>
• 1 small garlic clove, finely chopped
• 1 tsp olive oil 5 ml
• 1/2 cup honey 125 ml
• 1 tsp red pepper flakes 5 ml
• 1/4 tsp cayenne pepper 1 ml