Squash & Ricotta Tart



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.

Recipe by Lakewinds Food Co-op at