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  1. Preheat oven to 400 degrees.
  2. Roll puff pastry out on a lightly floured surface so that it’s approximately 9 ½ x 10 ½ inch long. Transfer to a baking sheet.
  3. In a medium bowl, combine the ricotta, pumpkin, lemon juice, salt, pepper flakes, and lemon pepper.
  4. Using an offset spatula, spread the mixture over the puff pastry leaving a 1-inch border. Lightly crimp all four sides of the tart and press over the filling. Top the tart with the blue cheese.
  5. In a small bowl whisk together the egg and water, then brush over the top and sides of the tart.
  6. Bake for 20-22 minutes or until golden brown and cooked through. Let the tart stand for 5 minutes to let the filling cool slightly.
  7. Slice,, top with arugula, and serve!