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.
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!