Squash Tart

by Ellen Cawood

Spring is certainly on the way. I have truly been enjoying this warmer weather. It makes me crave foods that are lighter and fresher. Those are the perfect words to describe today’s recipe I found as I was looking for spring inspiration. This is the ideal dish for a wedding or baby shower, and Easter appetizer, or a girls day brunch.

Squash Tart

Ingredients: 1 yellow squash, 1 zucchini, 1 sheet puff pastry thawed, 1 egg beaten, 1 shallot, 1 tbsp lemon zest, 1 ½ tbsp lemon juice, 1 ½ tbsp olive oil, 4 oz ricotta, 3 oz goat cheese, 2 tbsp fresh rosemary.

Instructions: Line a baking sheet with parchment paper. Lay the puff pastry on the parchment and score a 1-inch border around the entire pastry and prick the middle with a fork. Brush the border with egg wash and bake in a 400-degree oven for 12 minutes.

Whisk together chopped shallot, lemon juice, and oil in a bowl. Season with salt and pepper. Thinly slice the squash and zucchini and place in the mixture to marinate for at least 20 minutes.

Combine ricotta, goat cheese and lemon zest in a separate bowl (if you don’t like goat cheese, you can simply do 7 oz of ricotta.) Season with salt and pepper. Spread on top of the puff pastry. Top with zucchini-squash mixture. Sprinkle with fresh rosemary and serve.



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