Image credit to: Boston Organics
Heat oven to 425.
Peel root vegetable(s) and cut into presentation worthy pieces. For squash or round vegetables 1/2" moons. For carrots cut into 1.2" batons. Toss with 2 Tbsp olive, herb and 1/2 tsp salt. Spread on baking sheet and roast until starting to brown and just tender 20-30 minutes.
Slice onion through pole, then slice each half into 1/2" thick slices. Toss with 1 Tbsp olive oil and 1/4 tsp salt. Spread on baking sheet and roast in oven with root vegetables for 10-15 minutes, until starting to brown.
Place puff pastry on sheet of parchment. Roll sheet to about 10x14 rectangle. With sharp knife score about all around about 1/2" from edge and using fork prick all over inside the border. Beat egg and using pastry brush paint the border edge. Place in oven with roasting vegetables for about 10 mintes until lightly brown.
Meanwhile mix ricotta with remainder of egg, 1/4 tsp salt, 1/4 tsp pepper and minced garlic. When pastry is finished cooking spread ricotta mixture within border. Artfully arrange roasted root vegetables, scatter roasted onion or leek on top and dot with crumbled or cubed cheese. Return tart to oven and bake for an additonal 10 minutes.
Remove from oven, scatter herbs on top, drizzle with balsamic vinegar and serve.
Can also sprinkle with za'atar. Toasted pinenuts or slivered almonds would also be welcome at this point.
Serve with salad for a light supper or great cut into smaller squares as an appetizer.