Ingredients
Units
Scale
- 1 sheet puff pastry, thawed
- 2 small delicata squashes (about 1 lb total), seeded and thinly sliced into 1/4-inch half-moons
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 3/4 cup whole-milk ricotta
- 1 garlic clove, finely grated
- 2 tablespoons freshly grated Parmesan cheese
- 4 tablespoons unsalted butter
- 6 fresh sage leaves
- 1 tablespoon honey
- Flaky sea salt, for finishing
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Prepare the squash: Slice the squash into thin half-moons. If using delicata, there’s no need to peel because the skin becomes tender and flavorful when roasted. If using butternut or another variety with thicker skin, peel first. Toss the slices with olive oil, salt, and pepper. Arrange in a single layer on the baking sheet and roast for 15 minutes, until just tender but still holding their shape.
- Roll out the puff pastry into a 10-inch rectangle and transfer it to a parchment-lined baking sheet. Using a sharp knife, lightly score a ½-inch border around the edges without cutting all the way through.
- In a small bowl, mix the ricotta, garlic, Parmesan, and a pinch each of salt and pepper. Spread the mixture evenly inside the border. Arrange the roasted squash slices over the ricotta in slightly overlapping layers.
- In a small skillet over medium heat, melt the butter. Add the sage leaves and cook until fragrant and crisp, 2–3 minutes, swirling the pan occasionally until the butter turns golden and nutty. Immediately remove from the heat to prevent burning.
- Spoon the brown butter and sage evenly over the tart. Bake for 20–25 minutes, until the pastry is puffed and deeply golden at the edges.
- Drizzle with honey and sprinkle with flaky sea salt. Let rest for 5 minutes, then slice into squares. Serve warm or at room temperature.