Butternut Squash Ricotta Tart

​There’s something magical about fall flavors wrapped up in buttery, flaky puff pastry. This Butternut Squash & Ricotta Puff Pastry Tart is one of those recipes that feels like it belongs at both a cozy weeknight dinner and a holiday gathering. It’s simple enough to make on a whim but beautiful enough to impress.
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At its heart, this tart is all about balance—roasted butternut squash brings caramelized sweetness, ricotta adds creamy lightness, and puff pastry delivers that irresistible crunch. A scattering of fresh herbs and a drizzle of harissa honey takes it to the next level.

Why you’ll love this tart:

• Effortless elegance: Store-bought puff pastry makes this dish look fancier than the effort it takes.
• Versatile: Serve it as a vegetarian main, a side dish, or cut into smaller squares for an appetizer.
• Seasonal goodness: Butternut squash is the star of autumn produce, and roasting it intensifies its flavor.  Year round sweet potatoes would also work well here.

ONLY A HANDFUL OF INGREDIENTS NEEDED HERE

How it comes together:
Start by roasting cubes of butternut squash until golden and tender. I roast mine in my Ninja Foodi in about 20 minutes, but you can also roast in a regular oven. Spread a layer of ricotta over the partially basked crust, then top with the roasted squash, harissa honey drizzle and back into the oven it goes.  Super simple.

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You can stop there and serve it as-is, or add finishing touches like fresh thyme leaves, crispy sage, or a beautiful borage flowers like I did.

THIS CREAMY RICOTTA IS FABULOUS

Serving ideas:

• Pair with a simple green salad for lunch or a light dinner a/k/a "girl dinner."
• Serve alongside roasted meats or chicken for a hearty holiday table.
• Slice into small squares for a colorful appetizer tray.

This tart is proof that sometimes the best recipes come from just a few seasonal ingredients layered thoughtfully. It’s warm, comforting, and just the kind of dish that makes you want to linger at the table a little longer.

READY FOR THE OVEN

Butternut Squash Ricotta Tart

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• 1 small butternut squash cut into 1 inch cubes and roasted (about 2 cups, diced).  (*see cook's note about roasting). You can also purchase already cut into cubes.
• 1 sheet all-butter puff pastry thawed*
• 1 cup whole milk ricotta cheese
• 2 sprigs each of fresh thyme and rosemary to yield 1 teaspoon of each, chopped (if using dried herbs, reduce to 1/2 teaspoon each)
• 1/4 teaspoon each sea salt and freshly ground pepper
• 2 Tablespoons Harissa (a Middle Eastern red pepper spread)
• 1 Tablespoon honey

INSTRUCTIONS

• Preheat oven to 425 degrees F

 

• Unroll the puff pastry and lay it on a parchment paper lined sheet pan. Use the tines of a fork to liberally poke holes all over the puff pastry to inhibit a lot of "puff."  This is called "docking."

 

• Place the sheet pan with the puff pastry in the oven on the lower rack. This will help crisp the bottom of the puff pastry.  Bake for 10-12 minutes, or until the pastry is becoming golden and remove from the oven.

 

• Finely dice the rosemary and thyme after removing from woody stems from their stems.  Add the herbs to a bowl with the ricotta, salt and pepper and mix well.

 

• Spread the ricotta mixture over the partially baked pastry, then top with the butternut squash. Drizzle on the Harissa honey, then place on top rack to bake an additional 8-10 minutes.

 

• Serve warm or at room temperature.

*Cook's note - I roasted the cubed butternut squash in my Ninja Foodi in the roast setting at 375 degrees for 20 minutes with a bit of olive oil, salt & pepper.  You can do the same in a 425 degree oven.  It may take about 30 minutes in the oven.  This step can be done in advance if you prefer.  I roasted mine earlier in the day & kept the roasted squash in the fridge until I was assembling the tart.


Leftover butternut squash is fabulous in salads.