- 1 store-bought pie crust, thawed
- 1 cup full-fat ricotta
- 2 tablespoons thyme, divided
- 2 tablespoons honey, divided
- 1 tablespoon minced garlic
- pinch kosher salt and freshly ground black pepper
- 1 butternut squash, peeled (neck only—reserve the base for another use)
- 1 small sweet potato
- 1 sweet, firm red apple, cored
- 1/4 red onion, peeled
- pinch red pepper flakes
- extra-virgin olive oil
- Thaw the pie crust in the fridge overnight. Remove from fridge 10 minutes before you're ready to use.
- Gently drape the crust into a tart pan with removable bottom (or you can use a pie dish), then gently press the dough into the pan being careful not to tear it. Use a knife or rolling pin to easily shave all the excess dough off the edges. Chill in the refrigerator for 30 min.
- Preheat oven to 450 F. Remove dough from fridge and use a fork to make little pricks all over the dough, then fill with dried beans or pie weights and blind bake on 450 F for 10 min. Remove beans, and set aside. Turn down oven to 375 F degrees.
- In a small bowl, combine ricotta, and 1 tablespoon each of thyme, honey, and garlic. Add a pinch of salt and a few grinds of pepper and mix.
- Using a mandolin, thinly slice the neck of the butternut squash (if it's large, cut each circle in half), sweet potato, apple, and red onion.
- Spread the ricotta filling on the bottom of the pre-baked pie crust.
- Then layer the veggies: start on the outer edge and move in concentric circles to the middle. Layer and tuck the vegetables in a flower shape, and don't overthink it—just have fun.
- Drizzle olive oil and remaining honey over the top, and sprinkle over thyme, a pinch of red pepper flakes and salt.
- Bake at 375 F for 30 minutes, until veggies are cooked through and golden brown.
- Allow to cool for about 10 minutes, then slice into wedges and eat!