Roasted Vegetable Tart | Chives | Boston Organics

Ingredients

• 1 butternut squash or 2-3 sweet potatoes or 1 lb carrots or parsnips or rutabags or turnips or a combo (this a great way to use leftover roasted root vegetables)
• 1-2 tsp fresh thyme or sage or rosemary
• 1 tsp sea salt
• 1 medium onion (any color) or 2 leeks
• 1 egg
• 1 clove garlic, minced
• 1/4 tsp pepper
• 8 ounces ricotta, drained if wet
• 4 oz cheese - feta, semi-aged goat cheese, fontina, gruyere, taleggio, robiola
• Fresh herbs for garnish - parsley, cilantro, mint, chives, arugula would all be good options
• Za'atar (optional)
• Balsamic vinegar
• 1 sheet frozen puff pastry