I just completed a segment for Daytime TV — hopefully, you had the chance to see it! The show was focused on Labor Day weekend, so I chose to do an end-of-Summer recipe, featuring yellow squash and zucchini.
This recipe appears in my cookbook under Asparagus and Almond Tart. The nice thing about this savory tart is that you can swap out ingredients to fit the season, as I did for the show. I cut long zucchini and yellow squash into thin circles, then used both fresh and dry herbs to season.
The other ingredient you can swap out with this tart is the cheese. I love the combination of Gruyere and Parmesan, however, you can use other cheeses, such as fontina, Comte and even white cheddar.
Because the crust is made from store-bought puff pastry, this recipe comes together in no time. So take a break from too much work this weekend and celebrate the finale of a delicious Summer.
Summer Vegetable Tart
Adapted from the recipe: “Asparagus and Almond Tart” published in the cookbook Food with My Friends
1 sheet of puff pastry dough, thawed
1 cup Gruyere cheese, grated
1 cup Parmesan cheese, grated
2 zucchini and/or yellow squash, cut into ½ inch circles
2 tablespoons fresh or dried thyme
1 egg, beaten with 1 tablespoon of water
Olive oil for drizzling
Salt and pepper to taste
1. Thaw the Puff Pastry
Thaw the puff pastry. Line a 13-by-9-inch rectangular baking sheet. Once the dough is pliable, roll the dough to fit baking pan. Transfer to baking sheet.
2. Score the Dough
Using a knife, score a 1-inch border around the dough, making sure not to cut through. Use the tines of a fork to prick inside the border, at small intervals, about ½ inch apart. Docking the dough will allow steam to escape while baking, ensuring a flaky crust. Freeze the dough for 15 minutes.
Pre-heat the oven to 425 degrees F.
3. Bake the Dough
Brush the border of the dough with the beaten egg and water. Bake the dough for 10 minutes. Remove from oven. Using the back of a flat spatula, flatten the pastry crust inside the border, leaving the crust high and intact.
4. Fill the Tart
Fill the inside of the crust with both cheeses. Lay the squash circles into rows, alternating types if using both zucchini and yellow squash.
5. Bake the Tart
Return tart to oven and bake until the squash is tender, about 12–15 minutes. At 2 minutes prior to finish, sprinkle the tart with the thyme leaves and bake. Remove from oven and sprinkle with salt and pepper. Drizzle generously with olive oil.
Allow tart to cool then slice and serve.