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.

A lovely yellow squash tart with ready-made puff pastry, fresh yellow squash, ricotta, extra virgin olive oil and a sprinkle of lemon zest.

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

A tart made with puff pastry , ricotta cheese and yellow squash coins on top.
  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 remove some 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 the 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.

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A lovely yellow squash tart with ready-made puff pastry, fresh yellow squash, ricotta, extra virgin olive oil and a sprinkle of lemon zest.

Easy Yellow Squash Tart

by Jenny | The Greek Foodie
An easy summer yellow squash tart with ricotta, lemon zest and shaved parmesan cheese.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Appetizer-snack, Main Course
Cuisine International
Servings 8 pieces
Calories 330 kcal

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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Easy Breezy Yellow Squash Tart

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Recipe Rating




6 Comments

  1. 5 stars
    Great idea! Can you tell me how the calories go – per slice, etc? Thanks for sharing it and happy new year!

  2. Hi … can you make this ahead of time? If so, how long and do you reheat or serve room temperature? Thank you!

    1. Hi Sara,

      You can certainly make it ahead of time. You can assemble, cover with film refrigerate and cook when you are planning to eat. It can be eaten at room temperature or heat it in a medium oven for 15 minutes or until it is fully heated and the crust crips a little bit.

      Thank you! x Jenny