Preheat oven to 200°C.

Peel the butternut squash. Cut into ½ cm slices. Brush the slices with olive oil and roast for around 15 minutes. The flesh should be tender when you push a knife into it. Set aside and turn off the oven.

Peel and slice the red onion. Clean and slice the mushrooms. Brown for 5 minutes in a drizzle of olive oil, then add the mushrooms. Continue cooking for a further 5 minutes, until the onion is tender. Set aside.

In the same pan, fry the pine nuts for 4 to 5 minutes, until they become a bit grilled.

Preheat the oven again to 180°C.

Unroll the puff pastry in a pie dish and prick the dough with a fork. Place a slightly smaller pie dish or baking weights on top, and bake for around 10 minutes.

Meanwhile, in a bowl, mash the ricotta with a fork. Add half the herbs (chop or mince the rosemary), and mix. Set aside.

Take the pastry out of the oven and coat the base with the ricotta. Lay out the onions and mushrooms.

Cut the slices of roasted butternut into 4 and arrange the butternut pieces to cover the tart. Alternatively, place the butternut first, followed by the onion and mushroom mixture.

Sprinkle the rest of the herbs over the tart, season with salt and pepper and sprinkle with pine nuts.

Bake in the oven for a further 20 minutes, until the tart is golden brown.

Just before serving, add a drizzle of honey.