Squash & Ricotta Tart

Squash & Ricotta Tart


1 sheet of puff pastry, rolled out to 10” x 12”

1 cup ricotta cheese

2 tsp fresh thyme, divided

1 tbsp lemon juice

2 tsp lemon zest

1 tsp salt

1/2 tsp pepper

1 acorn or delicata squash (seeded, sliced into 1/4 inch half-rounds)

1 tbsp olive oil

1/4 cup pomegranate seeds


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.