Squash & Ricotta Tart

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Squash & Ricotta Tart

Ingredients

  • 1 sheet of puff pastry, rolled out to 10” x 12”
  • 1 cup ricotta cheese
  • 2 teaspoons fresh thyme, divided
  • 1 Tablespoon lemon juice
  • 2 teaspoons lemon zest
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 acorn or delicata squash, seeded and sliced into ¼-inch half-rounds
  • 1 Tablespoon olive oil
  • ¼ cup pomegranate seeds

Instructions

Place pastry on a parchment-lined baking sheet. Prick all over with a fork. In a medium bowl, combine ricotta, 1 teaspoon thyme, lemon juice and zest, salt, and pepper. Spread mixture over pastry. Arrange squash slices on top, season with a bit more salt and pepper, drizzle with olive oil. Bake at 375° for 25-30 minutes until pastry is golden brown. Sprinkle with pomegranate seeds and remaining thyme. Serve warm or at room temp.