Easy Summer Squash Tart
A quick tart packed full of summer flavor.
Easy Summer Squash Tart
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!