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Preheat your oven on 180'C/350'F. Take the Puff Pastry Sheet out of the freezer and leave at room temperature to thaw.
Cut the Pumpkin into small cubes (peeled or with the skin on) and place them on a flat baking tray lined with baking paper. Drizzle with Olive Oil, Salt and Pepper and toss to mix.
Roast in the oven for about 15 minutes, or until the Pumpkin chunks are soft. Remove from the oven and set aside.
In a small bowl, mix the Ricotta Cheese with the Salt, Pepper, Garlic and Cumin (or your choice of spice). Set aside.
Cut the Brown Onion into thin slices and set aside (1).
Place the thawed Puff Pastry over a flat baking tray lined with baking paper. Fold the sides on 1 cm / 0.4 inch to create an edge. Use a fork to prick the centre of the pastry (2).
Place in the oven (still heated on 180'C/350'F) to blind bake for about 10 minutes, or until it starts to puff and the centre of the tart feels dry to the touch.
Spread the Ricotta filling over the pastry using the back of a spoon or a small offset spatula (3). Place the Roasted Pumpkin and Onion slices over the Ricotta. Finish with some Rosemary.
Optional: whisk an egg yolk in a small bowl and brush it over the edges of the pastry
Place the tart back in the oven to finish baking (still at 180'C/350'F) for 15 to 20 minutes, or until the edges of the pastry are golden.