Last night I had two of my best friends from high school come up for dinner and boy did we catch up on good times. The menu was almost vegetarian, excluding the crispy prosciutto I crumbled over our pasta, but to start the fun, I made a Patty Pan Squash tart on puff pastry.
Patty Pan Squash look like a flower blossom from the top and have a slight bulbous bottom. The colors are amazingly brilliant with splashes of yellow and green and they slice up easy enough, especially on a mandoline, but a good knife works just as well.
Cheese is always a good thing on a tart because it adds another note of flavor and gives the pastry a creamy contrasting texture after baking. Store-bought puff pastry is easy to find in the frozen section of your local grocer, just make sure you buy an all-butter puff pastry because they are worth every penny and crisp up beautifully.
Layering the dough with cheese, squash and a sprinkling of Parmesan cheese is all that is necessary before baking, not too much time spent in the kitchen prior to my friends arriving. Oh and don’t forget the Rose’ – a necessary pairing in this case.
1 sheet puff pastry
2 Patty Pan squash, sliced about 1/8 inch
2 cups Gruyere cheese, grated
1/4 cup Parmesan cheese
1/4 black pepper
1/4 cup fresh parsley, chopped
- Preheat oven to 400 degrees. Roll puff pastry out onto a parchment lined baking sheet.
- Spread Gruyere cheese over entire pastry, leaving a 1-inch border. Place squash on top overlapping just slightly.
- Sprinkle with Parmesan and pepper. Bake for 25-30 minutes, or until dark golden brown with crispy edges. Remove from oven and sprinkle with parsley. Cool at room temperature a half hour before slicing. Enjoy!