Marinated Squash Tart

by Vicki Brunsvold, Tastemaker in Residence

Ingredients

1 sheet frozen puff pastry, thawed

1 egg, beaten

1 Tbsp shallot, finely chopped

1 Tbsp lemon zest plus 2 Tbsp lemon juice

2 Tbsp olive oil

Kosher salt and freshly ground black pepper

1 zucchini, thinly sliced with mandolin or vegetable peeler

1 yellow squash, thinly sliced

4 oz ricotta

3 oz goat cheese, softened

2 Tbsp fresh thyme leaves

Instructions

1. Preheat oven to 400.  Roll out sheet of puff pastry to 12 X 10 and place on parchment paper lined baking sheet.

2. Score 1” border all around pastry sheet.  Prick interior with fork.  Brush border with beaten egg.

3. Bake until puffed and golden brown, about 12 -15 minutes.  Let cool completely

4. Whisk together shallot, lemon juice, and olive oil.  Season with salt and pepper.  

5. Add sliced zucchini and squash, coat pieces and let stand 20 minutes until softened.

6. Mix ricotta, goat cheese and lemon zest.  Season with salt and pepper.

7. Spread cheese mixture over puff pastry inside border.  Top with squash slices.

8. Sprinkle thyme leaves over pastry, cut with a pizza cutter and serve.

9. If the weather is hot, bake puff pastry early in the day or a day ahead.