Summer Squash Tart

Name: Summer Squash Tart
Ingredients: 1 (17.24-oz.) package puff pastry, thawed if frozen; 2 large zucchini or yellow squash; 2 large zucchini or yellow squash; 1½ cups ricotta cheese; ½ teaspoon lemon zest; 2 teaspoons fresh lemon juice; 1 small garlic clove, minced; 1 tablespoon minced fresh basil; ½ teaspoon salt; ¼ teaspoon coarsely ground black pepper; 2 to 3 teaspoons extra virgin olive oil

Preparation info

Makes
8 to 10
appetizer, 6 side-dish, or 4 entrée servings

Difficulty
Easy

Appears in

Squash

By Julia Rutland

Published 2019

About

This is one of my favorite recipes for summer squash, and I’ll eat it with a side salad as a light summer meal. Prebaking the puff pastry is important for a crispy crust, but it’s easy. The rack is put on top to keep it fairly flat as it bakes.

Ingredients

1 (17.24-oz.) package puff pastry, thawed if frozen
2 large zucchini or yellow squash

Side dish
Pie
Starter
Vegetarian
Summer

Method

Preheat oven to 400°.

Unroll puff pastry on a parchment paper-lined baking sheet. Cover with parchment and place a wire cooling rack on top. Bake 15 minutes<