1. Preheat oven to 400 degrees. Beat egg with 1 tsp. Water in a small bowl; set aside.
2. In a small bowl, mix softened goat cheese with 1/2 of the egg mixture. Set aside the remaining egg mixture.
3. In a large bowl, toss thinly sliced butternut squash with olive oil, rosemary, salt and pepper.
4. Unfold the thawed pastry on a large sheet of parchment paper and roll into a 9 x 11-inch rectangle. Transfer parchment with pastry to a baking sheet. Spread the goat cheese mixture across the pastry, leaving a one-inch border all around. Shingle slices of butternut squash in rows on top of the goat cheese (you may have some squash leftover, roast it and enjoy on a salad or in soup). Brush the edges of the pastry with egg wash. You can decorate the edge of the pastry by pressing the edge of an upside-down spoon in a pattern along the outside.
5. Chill tart in the refrigerator for 10 minutes until cold. Remove pastry from refrigerator and bake 20-25 minutes or until the pastry is puffed and golden. 6. Cool 10 minutes, then top with pomegranate arils and slice to serve.

Prep Time: 15 minutes

Total Time: 45

Serves: 6-8