Cook Time: 50 minutes
- ½ lb of TCG Summer Squash
- 1 sheet of Puff Pastry
- 1 Egg
- 3 oz parmesan or other hard cheese, shaved thinly
- 1 tbsp of pesto, homemade or store bought
- 1/2 small red onion, sliced as thinly as possible
- 2 lemons, zested and Juiced
- 1 tsp dry Oregano
- 4 Sprigs of Thyme
- ¼ cup olive oil
- Salt to taste
- Black Pepper to taste
- Micro Herbs to taste
Preheat Oven to 400F
In the meantime, allow the puff pastry to thaw for about 30 minutes.
While this is happening, wash and dry the squash.
Carefully use a mandoline to slice the squash lengthwise into thin strips that are the width of a quarter. If you do not have a mandoline, you can use a sharp knife to slice bias cuts of the same thickness.
Slice the red onion as thinly as you can.
In a mixing bowl, combine the olive oil, thyme, dry oregano, lemon zest and juice, and a heavy pinch of salt.
Whisk these ingredients together until the oil is dispersed in small droplets.
Add the shaved squash and onion to the bowl and toss well.
Allow the vegetables to marinate while you carry on with the rest of the process.
Crack the egg and add ½ Cup of water. Whisk together.
When the pastry has tempered enough to handle, transfer it to a baking tray lined with an oiled baking mat.
Brush the top side of the pastry with egg mixture and bake until golden brown and crisp, about 15-20 minutes.
Pull the pastry from the oven and place on the counter.
Allow it to cool for about 10 minutes before brushing with the pesto over the entirety of the surface.
While the Pastry cools, remove the marinating vegetables from the bowl and allow them to drain on a plate.
After brushing the pastry with pesto top it with the vegetables and cheese.
Crack black pepper over the entire item and return to the oven until the pastry is warm and the squash just starts to bubble.
Remove the tart from the oven and transfer it to a cooling rack.
Allow it to cool for a couple minutes before transferring it to a cutting board and portioning into 6-8 pieces.