butternut squash and ricotta tart - TK

Ingredients

• 1 small butternut squash cut into 1 inch cubes and roasted (about 2 cups, diced).
• 1 sheet all-butter puff pastry thawed
• 1 cup whole milk ricotta cheese
• 2 sprigs each of fresh thyme and rosemary to yield 1 teaspoon of each, chopped (if using dried herbs, reduce to 1/2 teaspoon each)
• 1/4 teaspoon each sea salt and freshly ground pepper
• 2 Tablespoons Harissa (a Middle Eastern red pepper spread)
• 1 Tablespoon honey