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
How to make it
- 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.
- 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 remove some 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 the 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.
This delicious yellow squash tart can be enjoyed for lunch with a salad on the side or sliced it and served as an appetizer.
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Easy Yellow Squash Tart
An easy summer yellow squash tart with ricotta, lemon zest and shaved parmesan cheese.
Ingredients
- 1 puff pastry sheet 11"x16"
- 3 yellow squash zucchini sliced in 1/8 inch coins
- 16 oz ricotta cheese
- 1 lemon zested
- 3 tablespoons olive oil
- a hand full of chopped basil
for the egg wash
- 1 egg and 1 teaspoon water beaten
for serving
- parmesan cheese shaved or shredded
- olive 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!
Notes
Nutritional Info – Please keep in mind that the nutritional information provided is only an estimate and can vary based on the products used.
Nutrition
Calories: 330kcalCarbohydrates: 19gProtein: 10gFat: 25gSaturated Fat: 8gCholesterol: 29mgSodium: 130mgPotassium: 289mgFiber: 2gSugar: 3gVitamin A: 399IUVitamin C: 20mgCalcium: 136mgIron: 1mg
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Awesome! I’ll make this tonight! X
Let me know if you liked it! x J
Great idea! Can you tell me how the calories go – per slice, etc? Thanks for sharing it and happy new year!
Hi Barbara!
The tart makes about eight pieces at 330 calories per piece. Keep in mind that
all calorie calculations are approximate as stated on the recipe card.
Thank you so much! Hope you like it! x Jenny