Ingredients
- 1 tbsp (approx.) plain flour, to dust
- 320g ready-rolled puff pastry
- 1 egg, beaten
- 400g butternut squash, cut into approx. 5 cm x 2 cm pieces
- 1 tbsp olive oil
- 1 tsp dried tarragon
- 1 tsp dried oregano
- 0.5 (250g) tub ricotta
- 1 tbsp agave syrup (or honey)
- 15g pecans, chopped
- 1 handful tarragon, leaves picked
Method
Step 1
On a floured surface, unroll the pastry and cut into 4 equal rectangles. Fold up the sides of each to create a raised edge; brush the edges with the egg. Place the pastries onto the air fryer’s crisper tray; chill in the fridge for 30 mins.Step 2
Place the squash in a large bowl and coat with the olive oil and dried tarragon and oregano. Set the air fryer to 190°C and preheat for a couple of mins (check the manufacturer’s instructions). Place the squash in the air fryer basket and cook for 8-10 mins, until starting to soften. If some pieces cook faster, remove them and let the rest cook through. Set aside.Step 3
Spread the pastry bases with the ricotta. Cook in the air fryer at 180°C for 5 mins.Step 4
Top the pastry with the squash; cook for 8-10 mins, until the pastry is golden. Serve topped with the agave syrup (or honey), chopped pecans and tarragon leaves.Step 5
Recipe Tip: Allow 30 mins extra for chilling.