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Delicious pomegranate and butternut squash tart with ricotta cheese
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Pomegranate & Butternut Squash Tart with Ricotta

A delightful tart featuring roasted butternut squash, creamy ricotta, and fresh pomegranate, perfect for gatherings and special occasions.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Appetizer, Brunch, Main Course
Cuisine: American, Mediterranean
Keyword: Butternut Squash Tart, Pomegranate Tart, Ricotta Tart, Vegetarian Tart
Servings: 8 servings
Calories: 300kcal

Ingredients

Tart Base

  • 1 sheet puff pastry, thawed The flaky layers create a tender, buttery base.
  • 1 large egg, beaten For egg wash to give the crust a golden sheen.

Filling

  • 1 cup ricotta cheese Delivers a rich, velvety texture.
  • 1/2 cup goat cheese (optional) Adds complexity with tangy notes.
  • 1 tbsp honey Balances the savory elements.
  • 1/2 tsp salt Essential for enhancing flavors.
  • 1/2 tsp black pepper Adds warmth.
  • 1 tsp fresh thyme leaves Aromatic and earthy.

Vegetables

  • 2 cups butternut squash, diced Sweet and nutty.
  • 1 tbsp olive oil Enhances roasting.
  • 1/2 tsp cinnamon Invokes warmth.
  • 1/2 tsp smoked paprika Adds smokiness.
  • 1/4 tsp black pepper For extra kick.

Topping

  • 1/2 cup pomegranate seeds For garnish.
  • 1 tbsp balsamic glaze (optional) Adds a tangy depth of flavor.
  • Extra thyme for topping Final aromatic touch.

Instructions

Preparation

  • Preheat your oven to 375°F (190°C). Roll out the thawed puff pastry into a tart pan, pressing it into the edges. Brush the surface with beaten egg wash.
  • Bake the crust for about 10-12 minutes until lightly golden.

Roast the Butternut Squash

  • In a bowl, toss the diced butternut squash with olive oil, cinnamon, smoked paprika, salt, and black pepper. Spread onto a baking sheet and roast for 20-25 minutes.

Prepare Ricotta Filling

  • In a mixing bowl, combine ricotta cheese, goat cheese (if using), honey, salt, black pepper, and fresh thyme. Mix until creamy and smooth.

Assemble the Tart

  • Once the butternut squash has roasted, arrange it over the ricotta filling. Sprinkle with pomegranate seeds and drizzle with balsamic glaze.

Serve

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

Notes

Ensure puff pastry is fully thawed before rolling. Aim for uniform sizing in dice for even cooking. Don't rush cooling the crust.