Pomegranate & Butternut Squash Tart with Ricotta
A visually stunning tart combining tender butternut squash, creamy ricotta, and vibrant pomegranate for a delicious celebration of fall flavors.
Servings: 8 servings
Calories: 300kcal
Ingredients
Tart Crust
- 1 sheet puff pastry, thawed Light and flaky crust.
- 1 each beaten egg (for egg wash) Creates a golden sheen.
Ricotta Filling
- 1 cup ricotta cheese Creamy texture.
- 1/2 cup goat cheese (optional) For a tangy flavor.
- 1 tbsp honey Adds sweetness.
- 1/2 tsp salt Enhances flavor.
- 1/2 tsp black pepper For warmth.
- 1 tsp fresh thyme leaves Aromatic herb.
Butternut Squash Layer
- 2 cups butternut squash, diced Star ingredient.
- 1 tbsp olive oil For roasting.
- 1/2 tsp cinnamon Warm spice.
- 1/2 tsp smoked paprika Adds smokiness.
- 1/4 tsp black pepper Extra seasoning.
Toppings
- 1/2 cup pomegranate seeds For sweetness and color.
- 1 tbsp balsamic glaze (optional) Enhances flavor.
- to taste each extra thyme For garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and roll out the thawed puff pastry into a tart pan.
- Brush the pastry with the beaten egg and bake for 10-12 minutes until lightly golden.
Roast the Squash
- In a bowl, combine diced butternut squash with olive oil, cinnamon, smoked paprika, salt, and pepper.
- Spread the seasoned squash on a baking sheet and roast for 20-25 minutes until caramelized.
Prepare the Filling
- Mix ricotta cheese, goat cheese (if using), honey, salt, black pepper, and fresh thyme in a bowl.
Assemble the Tart
- Allow the roasted squash to cool slightly, then arrange it atop the ricotta filling.
- Sprinkle pomegranate seeds over the top and drizzle with balsamic glaze if desired.
Finish and Serve
- Garnish with extra thyme leaves and serve warm or at room temperature.
Notes
For a lighter option, use low-fat ricotta or Greek yogurt. Can be made gluten-free with a suitable crust.