Butternut Squash Tart

INGREDIENTS: – Store-bought pie crust – Thyme – Honey – Garlic – Butternut Squash – Sweet Potato – Red Apple – Red Onion – Red Pepper Flakes – Olive Oil

1. Bake tart crust on 450 F for 10 min.

2. In a small bowl, combine ricotta, and 1 tablespoon each of thyme, honey, and garlic. Add a pinch of salt and pepper and mix.

3. Using a mandolin, thinly slice the neck of the butternut squash, sweet potato, apple, and red onion.

4. Spread the ricotta filling on the bottom of the pre-baked pie crust.

5. Layer the veggies: start on the outer edge and move in concentric circles to the middle.

6. Drizzle olive oil and honey over the top, then sprinkle thyme, red pepper flakes and salt.

7. Bake at 375 F for 30 minutes. Allow to cool, then slice into wedges and enjoy!

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