Dessertscountryliving5.0
Marinated Squash Tart
Feel free to serve this Marinated Squash Tart at your summer dinners and your weekend brunches. It features freshness from both zucchini and yellow squash.
👥 6 Servings⏱️ Prep & Cook: 50 min👤 Kate Merker📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat oven to 400°F. Unfold puff pastry on a piece of parchment paper and roll to a 12- by 9 1/2-inch rectangle; slide pastry and parchment paper onto a baking sheet. Score a 1-inch border all the way around pastry and prick inside border with a fork. Brush border with egg. Bake until puffed and golden brown, 12 to ⏱️ 15 minutes. Let cool completely.
large egg, beaten1
2
Whisk together shallot, lemon juice, and oil in a bowl. Season with salt and pepper. Add sliced zucchini and squash and toss to combine. Let stand until softened, 18 to ⏱️ 20 minutes.
3
Combine ricotta, goat cheese, and lemon zest in a separate bowl. Season with salt and pepper. Spread on top of puff pastry. Top with zucchini-squash mixture. Sprinkle with fresh thyme leaves. Serve immediately.
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