Patty Pan Squash & Gruyere Tart – Recipe!

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 enjoying this treat.  Also, it pairs nicely with a crisp Rose’ – a necessary pairing in this case.

Ingredients

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

(Serves 6)

To Prepare:

1. Preheat oven to 400 degrees.  Roll puff pastry out onto a parchment lined baking sheet.
2. Spread Gruyere cheese over entire pastry, leaving a 1-inch border.  Place squash on top overlapping just slightly.
3. 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!