Easy Breezy Yellow Squash Tart

This lovely yellow squash tart is super easy and so tasty! Ready in 40 minutes, can be lunch with a salad or a great appetizer.

You really need 6 ingredients

• 1 puff pastry sheet
• Sliced yellow squash.
• Ricotta cheese.
• A little extra virgin olive oil,
• A handful of fresh basil
• Zest from one lemon

1. Slice the squash into 1/8 inch (3 mm) coins. Place them in a colander, sprinkle a little salt and mix well all over. Let squash drain most moisture for 15 min.
2. Sprinkle a little salt and mix well all over. Let squash drain most moisture for 15 min.
3. Preheat oven to 425 F.
4. In a bowl mix the ricotta cheese with 1 tbsp extra virgin olive oil. Add the basil and 2/3 of the lemon zest. Season with salt and fresh ground pepper to taste. Mix 1 tbsp of parmesan cheese. Stir well.
5. Place parchment paper on a baking sheet.
6. Carefully roll out the puff pastry on the parchment paper. Leaving about .5 inch rim all over pinch small holes all over the middle with a fork. That way the pastry won’t puff up when it is baked, just the trim.
7. Pat the squash slices lightly with a kitchen towel to take away some of the moisture. Place them in a bowl and drizzle 1 tbsp extra virgin olive oil. Mix well. 
8. Spread the ricotta mix all over the inner part of your pastry, leaving that half an inch bare. Add the zucchini slices on top, lightly overlapping each other. Sprinkle some fresh ground pepper all over.
9. Brush the egg wash all over pastry trim.
10. Bake for 25 min or until squash is golden at the edges (not burned!) and puff pastry has a nice warm gold color as well.

This delicious yellow squash tart can be enjoyed for lunch with a salad on the side or sliced it and served as an appetizer.

More easy & quick recipe

• For a delicious and quick meal check this quick & easy colorful pasta.
• An easy and really good side dish to a grilled protein is this roasted cauliflower.
• My favorite beans are these instant pot gigantes beans & roasted tomatoes.
• This Greek bell pepper pie is so easy and great for lunch.

If you’ve tried this recipe or any other on The Greek Foodie, then don’t forget to rate it and leave me a comment below! I would love to hear about your experience making it.

WANT TO EAT LIKE A GREEK? Subscribe to my email and follow along on Facebook, Pinterest and Instagram for all of the latest recipes.

Easy Yellow Squash Tart

An easy summer yellow squash tart with ricotta, lemon zest and shaved parmesan cheese.

Print Recipe Pin Recipe Rate Recipe

Prep Time: 15 minutes

Cook Time: 25 minutes

Servings: 8 pieces

Calories: 330kcal

Author: Jenny

Ingredients

• 1 puff pastry sheet 11"x16"1 puff pastry sheet 11"x16"
• 3 yellow squash zucchini sliced in 1/8 inch coins3 yellow squash zucchini sliced in 1/8 inch coins
• 16 oz ricotta cheese16 oz ricotta cheese
• 1 lemon zested1 lemon zested
• 3 tbsp olive oil3 tbsp olive oil
• a hand full of chopped basila hand full of chopped basil

for the egg wash

• 1 egg and 1 tbsp water beaten1 egg and 1 tbsp water beaten

for serving

• parmesan cheese shaved or shreddedparmesan cheese shaved or shredded
• olive oilolive oil

Instructions

• Slice the squash into 1/8 inch (3 mm) coins. Place them in a colander, sprinkle a little salt and mix well all over. Let squash drain most moisture for 15 min.
• Preheat oven to 425 F.
• In a bowl mix the ricotta cheese with 1 tbsp extra virgin olive oil. Add the basil and 2/3 of the lemon zest. Season with salt and fresh ground pepper to taste. Mix 1 tbsp of parmesan cheese. Stir well.
• Place parchment paper on a baking sheet.
• Carefully roll out the puff pastry on the parchment paper. Leaving about .5 inch rim all over pinch small holes all over the middle with a fork. That way the pastry won’t puff up when it is baked, just the trim.
• Pat the squash slices lightly with a kitchen towel to take away some of the moisture. Place them in a bowl and drizzle 1 tbsp extra virgin olive oil. Mix well. 
• Spread the ricotta mix all over the inner part of your pastry, leaving that half an inch bare. Add the zucchini slices on top, lightly overlapping each other. Sprinkle some fresh ground pepper all over.
• Brush the egg wash all over pastry trim.
• Bake for 25 min or until squash is golden at the edges (not burned!) and puff pastry has a nice warm gold color as well.
• Sprinkle 1 tbsp extra virgin olive oil all over, some shaved parmesan cheese and the rest of the lemon zest. Enjoy!

Nutrition

Calories: 330kcal | Carbohydrates: 19g | Protein: 10g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 29mg | Sodium: 130mg | Potassium: 289mg | Fiber: 2g | Sugar: 3g | Vitamin A: 399IU | Vitamin C: 20mg | Calcium: 136mg | Iron: 1mg

Did you like this recipe?Mention @thegreekfoodie__ or tag #thegreekfoodie__