Savory Pumpkin Ricotta Tart with Crispy Sage

Ingredients

• •1 sheet puff pastry, thawed
• •1 cup pumpkin puree
• •1/2 cup ricotta cheese
• •1/4 cup grated Parmesan cheese
• •1 large egg
• •1/4 teaspoon ground nutmeg
• •1/4 teaspoon ground cinnamon
• •1 teaspoon fresh thyme leaves
• •Salt to taste
• •Pepper to taste
• •2 tablespoons olive oil
• •8-10 fresh sage leaves

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Roll out the puff pastry on a lightly floured surface and transfer to a parchment-lined baking sheet.

3. 3

   In a bowl, mix together the pumpkin puree, ricotta cheese, Parmesan cheese, egg, nutmeg, cinnamon, thyme, salt, and pepper until smooth.

4. 4

   Spread the pumpkin mixture evenly over the puff pastry, leaving about a 1-inch border around the edges.

5. 5

   Fold the edges of the puff pastry inward to create a crust border.

6. 6

   Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the filling is set.

7. 7

   Meanwhile, heat olive oil in a small skillet over medium-high heat.

8. 8

   Add sage leaves to the hot oil and fry for 10-15 seconds until crispy. Remove and drain on paper towels.

9. 9

   Top the baked tart with crispy sage leaves before serving.