Simple Butternut Squash Tart

INGREDIENTS

• 1 package of puff pastry dough
• zest of one lemon
• 1 cup ricotta cheese
• 1 egg plus one egg yolk
• 1/2 cup caramelized onions
• 1/4 teaspoon sea salt
• 10 very thin (1/8-inch) slices of butternut squash (I cut rounds from the neck of the squash), pre-cook them in a bit of olive oil in a covered pan for 2-3 minutes before using them on the tart
• 6 - 10 very thin slices of goat cheese
• pepper