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Pomegranate and butternut squash tart with ricotta topping
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Pomegranate & Butternut Squash Tart with Ricotta

This tart combines roasted butternut squash, creamy ricotta, and vibrant pomegranate seeds for a delightful autumn dish, perfect for gatherings and special occasions.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Appetizer, Dinner, Vegetarian
Cuisine: American, Mediterranean
Keyword: Autumn Dish, Butternut Squash, Fall Recipe, Pomegranate Tart, Ricotta Tart
Servings: 8 servings
Calories: 250kcal

Ingredients

For the crust

  • 1 sheet puff pastry Golden and flaky base
  • 1 each egg, beaten For egg wash

For the filling

  • 1 cup ricotta cheese Creamy texture and mild flavor
  • 1/2 cup goat cheese Optional but adds tanginess
  • 1 tbsp honey Adds sweetness
  • 1/2 tsp salt Enhances flavors
  • 1/2 tsp black pepper Adds warmth
  • 1 tsp fresh thyme leaves Adds herbaceous note

For the roasted squash

  • 2 cups butternut squash, diced Sweet and nutty
  • 1 tbsp olive oil For tossing squash
  • 1/2 tsp cinnamon Enhances flavors
  • 1/2 tsp smoked paprika Adds smokiness
  • 1/4 tsp black pepper Enhances flavors

For garnishing

  • 1/2 cup pomegranate seeds For vibrant color
  • 1 tbsp balsamic glaze Optional, for finishing
  • extra tbsp thyme For garnish

Instructions

Preparation

  • Preheat your oven to 375°F (190°C). Roll out the sheet of thawed puff pastry onto a tart pan, ensuring to press the edges to create a lovely crust. Brush with the beaten egg wash over the pastry.
  • Bake for about 10-12 minutes until the pastry is just lightly golden and beautifully puffed.

Roasting the Squash

  • Toss diced butternut squash in a bowl with olive oil, cinnamon, smoked paprika, salt, and black pepper.
  • Spread them out on a baking sheet and roast for 20-25 minutes, stirring halfway through until caramelized and tender.

Making the Filling

  • In a mixing bowl, blend the ricotta cheese, goat cheese (if using), honey, salt, black pepper, and thyme leaves until smooth and creamy.

Assembling the Tart

  • Once the pastry has cooled, spread the ricotta mixture evenly over the tart crust.
  • Drizzle the roasted squash on top and arrange the pomegranate seeds.
  • Finish with a drizzle of balsamic glaze if desired.

Garnishing and Serving

  • Garnish with extra thyme and serve warm or at room temperature.

Notes

Handle the puff pastry gently to avoid a dense crust. Ensure the tart cools completely before adding filling to prevent sogginess.