Gold Squash Crostata with Basil and Ricotta

Ingredients

• 1 cup wholemeal all-purpose flour
• 50 grams dairy-free butter, cubed
• pinch of salt
• 6 tablespoons ice cold water
• 8 gold squash, thinly sliced
• salt and pepper, to taste
• 1/2 cup ricotta, for serving
• fresh basil leaves, for serving

Method

1. Place flour into a bowl with a pinch of salt. Add butter and rub into flour until the mixture resembles fine breadcrumbs. Add water and process until mixture comes together and pastry starts to form. Add more water if needed. Knead gently for about 5 minutes or until smooth. Shape the pastry into a ball wrap in a plastic wrap and chill for 30 minutes.
2. Preheat oven to 180°C and line a baking tray with parchment paper. Roll out pastry into 20 cm circle. Arrange squash slices over the surface, folding up the edges as you go. Brush the crust with melted butter. Bake for 25-30 minutes until crispy and golden brown. Remove it from the oven and let cool slightly. Cut into slices and serve with ricotta and fresh basil. Enjoy right away.

Note