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.
Recipe by Lakewinds Food Co-op at https://www.lakewinds.coop/recipes/all/squash-ricotta-tart/