Heirloom Tomato Tart with Butternut Squash Soup

Heirloom tomatoes with a ricotta Parmesan filling topped with basil and pesto on a buttery crust  Cored butternut squash and sweet potatoes roasted with butter and salt n pepper baked at 400 for 1 hour or until knife easily inserts into a tender flesh Granny Smith Apple and onion chopped and sauteed lightly in butter…