Easy Summer Squash Tart
A quick tart packed full of summer flavor.
you're making mealtime meaningful.
When summer is at its peak, nothing shouts abundance quite like the zucchini and yellow squash overflowing in everyone’s backyard gardens. After you’re done making zucchini bread for the nth time, try the savory route with this Easy Summer Squash Tart.
This tart is super simple and comes together quickly on a baking sheet.
Store-bought puff pastry is the base for olive-oil-kissed yellow squash and zucchini. Next, a variety of savory herbal elements make their appearance. Shallots, garlic, and thyme added complexity without overpowering the fresh taste of the squash. A combination of Parmesan and goat cheese provides a bit of comforting creaminess as well as a great zippy bite of sharpness.
You go from preparation to done in a matter of minutes. The hardest thing is waiting another fourteen to fifteen minutes to get the tart all nice and golden.
Sliced and still warm, this Easy Summer Squash Tart is ready to eat!
The puff pastry, squash, herbs, and cheese merge together to create an ultra-satisfying tart. All of the flavors complement instead of compete with one another, making for a balance of flavors that’s addictive to eat.
You can eat the tart as is or top it with a lightly dressed bed of greens, giving it that upscale city bistro feel.
However and whenever you make and eat this Easy Summer Squash Tart, you’re guaranteed to taste the sunshine and warm winds of summer!
Easy Summer Squash Tart
Yield(s): Serves about 8 to 10
25m prep time
15m cook time
you're making mealtime meaningful.
Ingredients
- 1 box puff pastry, defrosted
- 2 tablespoons olive oil, divided
- 3 yellow squash, sliced into strips lengthwise
- 2 zucchini, sliced into strips lengthwise
- 2 small shallots, thinly sliced
- 2 to 3 garlic cloves, thinly sliced
- 1 tablespoon fresh thyme
- 8 ounces crumbled goat cheese
- 1/4 cup Parmesan cheese
- Kosher salt and freshly cracked black pepper, to taste
Preparation
- Preheat oven to 375°F and grease a medium to large size baking sheet with baking spray, line with parchment paper.
- Roll the defrosted puff pastry out and gently lay it into the pan. Use a fork to prick holes into the dough.
- Brush 1 tablespoon olive oil on top of the dough.
- Shingle the yellow squash and zucchini on top of the dough.
- Drizzle the remaining olive oil on top.
- Evenly distribute the shallots, garlic, fresh thyme, goat cheese, and Parmesan cheese on top of the zucchini and yellow squash layer. Season with salt and pepper.
- Bake the tart until brown on the edges, about 14 to 15 minutes.
- Serve warm and enjoy!