Summer Squash Tart

Summer Squash Tart
Prep Time: 30 minutes
Cook Time: 50 minutes
Servings: 6-8 servings
Adapted from:



  • ½ lb of The Chef's Garden 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.  

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