Preheat your oven to 400°F (200°C).

Unroll your chilled puff pastry on a lightly floured surface, fit into a tart pan, and prick the bottom with a fork.

In a skillet, heat olive oil over medium heat. Add onion and garlic, sauté for 3-4 minutes, then add mushrooms, sage, and thyme. Cook for 5-7 minutes until mushrooms are browned.

In a mixing bowl, combine pumpkin puree, ricotta, half of the Parmesan, and eggs. Beat until smooth, then fold in the sautéed vegetables.

Pour the filling into the prepared crust, spreading evenly. Sprinkle with remaining Parmesan.

Bake for 30-35 minutes, or until the crust is golden brown and the filling is set.

Let the tart cool for about 10 minutes, then garnish with pumpkin seeds and sage before serving.