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Pomegranate & Butternut Squash Tart with Ricotta

This sumptuous tart features roasted butternut squash and ricotta, topped with pomegranate seeds, creating a delightful autumnal dish.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Main Course
Cuisine: American, Vegetarian
Keyword: Butternut Squash Tart, Fall Recipes, Pomegranate Tart, Thanksgiving Dish, Vegetarian Tart
Servings: 8 servings
Calories: 250kcal

Ingredients

For the tart crust

  • 1 sheet puff pastry, thawed The golden, flaky exterior sets the stage for this tart.
  • 1 egg beaten (for egg wash) Adds a shiny, appetizing glaze to the pastry.

For the filling

  • 1 cup ricotta cheese Forms the luscious base that balances the flavors.
  • ½ cup goat cheese (optional) Adds a tangy punch, elevating the depth of flavor.
  • 1 tbsp honey Sweet and floral, it complements the saltiness of the cheese.
  • ½ tsp salt Essential seasoning.
  • ½ tsp black pepper Essential seasoning.
  • 1 tsp fresh thyme leaves Infuses every bite with freshness.
  • 2 cups butternut squash, diced Sweet and nutty, caramelizes when roasted.
  • 1 tbsp olive oil Adds richness and ensures the squash roasts beautifully.
  • ½ tsp cinnamon Adds comforting warmth.
  • ½ tsp smoked paprika Creates a subtle kick.
  • ¼ tsp black pepper Enhances the savory notes.
  • ½ cup pomegranate seeds Adds a burst of sweetness and color.
  • 1 tbsp balsamic glaze (optional) Adds a tangy depth, enhancing every mouthful.
  • Extra thyme for topping For that finishing touch of freshness and color.

Instructions

Preparation

  • Preheat the oven to 375°F (190°C). Roll out the puff pastry on a lightly floured surface and line a tart pan with it. Brush the edges with the beaten egg.
  • Bake for 10-12 minutes until the crust is lightly golden.

Roasting the Squash

  • Toss the diced butternut squash with olive oil, cinnamon, smoked paprika, salt, and pepper. Roast for 20-25 minutes until tender.

Filling Preparation

  • In a medium bowl, combine ricotta, goat cheese (if using), honey, salt, black pepper, and thyme. Mix until creamy.
  • Spread the cheese mixture over the baked tart crust.

Assembly

  • Arrange the roasted butternut squash over the ricotta filling, sprinkle with pomegranate seeds, and drizzle with balsamic glaze.
  • Garnish with extra thyme and serve warm or at room temperature.

Notes

For a healthier twist, use whole wheat pastry for the crust or low-fat ricotta. Consider using blended silken tofu for a vegan version. Store leftovers in an airtight container in the fridge for up to three days.