Patty Pan Squash and Gruyere Tart – Recipe!

This Sheet Pan Patty Pan Squash and Gruyere Tart is simple to make and it’s a beautiful way to use up the last of the summer squash.

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.  Using a good cheese like Gruyere is nutty and fragrant, and melts so nicely over the squash.  I used store-bought puff pastry instead of making a dough from scratch because it’s easy to find in the frozen section of your local grocer and it puffs up beautifully when topped with these ingredients.

Layering the puff dough with cheese, squash and a sprinkling of Parmesan cheese is all that is necessary before baking — it doesn’t take much time at all.   It’s brilliant as an appetizer or main course with a salad and it pairs nicely with a crisp Rose’ or white wine.

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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!