Pithiviers with Chard, Squash & Ricotta

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 large butternut squash, halved
• 50g butter
• 2 shallots, diced
• 2 small red chillies, seeded and diced
• 1 tsp ground coriander
• nutmeg
• 4 stalks Swiss chard, whites finely diced, greens shredded
• 100g ricotta
• 750g puff pastry
• 1 egg

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 200°C (400°F). Place the squash halves cut-side down in a roasting tin with a splash of water and roast for about 20 minutes until tender. Scoop out the flesh and mash it.

2. Melt the butter in a frying pan over medium heat. Add the shallots and red chillies and cook for 3 minutes until soft.

3. Stir in the ground coriander and the diced chard whites and cook for 2 minutes. Add the shredded chard greens and cook for 2 minutes until wilted.

4. Stir in the mashed squash and a good grating of nutmeg. Cook for 2 minutes, then remove from the heat and let cool completely.

5. Stir the ricotta into the cooled filling until combined.

6. Divide the puff pastry in half. Roll each piece into a thin round about 25 cm (10 inches) wide. Spoon the filling onto the centre of one round, leaving a border.

7. Beat the egg. Brush the border with egg, lay the second round on top, press the edges firmly to seal, and trim neatly.

8. Brush the top with more beaten egg and score a shallow curved pattern on the surface. Place on a baking sheet.

9. Bake at 200°C (400°F) for 20 to 25 minutes until deep golden and puffed. Let rest 5 minutes before slicing.