Seasonal Squash Tart

Name: Seasonal Squash Tart
Prep time: PT0D0H0M
Cook time: PT0D2H0M
Total time: PT0D2H0M
Yield: 2–4
Ingredients: One 10- by 15-in. sheet frozen puff pastry, thawed and rolled out slightly to soften; ½ medium butternut squash, peeled, seeded, and cut into large cubes; 3 garlic cloves; 2 Tbsp. extra-virgin olive oil, plus more for drizzling; ¼ cup heavy cream; ½ tsp. finely grated lemon zest; 3 Tbsp. fresh goat cheese, divided; 1 medium yellow summer squash, sliced into ¼-in. rounds; 1 medium zucchini, sliced into ¼-in. rounds; Kosher salt and freshly ground black pepper

Make your stash of butternut or zucchini sing with this easy, year-round pastry treat.

Serves
2–4
Time
2 hours

PHOTO: PAOLA + MURRAY • FOOD STYLING: BARRETT WASHBURNE • PROP STYLING: CARLA GONZALEZ-HART

By Alex Saggiomo

Updated on August 10, 2024

By using seasonal squash, this light and tasty dish—developed by Denver, Colorado-based chef Alex Saggiomo—can be made year-round. Try it with zucchini and yellow squash in the summer, then use all butternut in the fall. Feel free to get creative with the topping for this tart, which will help stretch leftover squash and other vegetables—whichever adventure you choose, it will pair beautifully with the buttery pastry and tangy goat cheese topping.

Ingredients

One 10- by 15-in. sheet frozen puff pastry, thawed and rolled out slightly to soften
½ medium butternut squash, peeled, seeded, and cut into large cubes
3 garlic cloves
2 Tbsp. extra-virgin olive oil, plus more for drizzling
¼ cup heavy cream
½ tsp. finely grated lemon zest
3 Tbsp. fresh goat cheese, divided
1 medium yellow summer squash, sliced into ¼-in. rounds
1 medium zucchini, sliced into ¼-in. rounds
Kosher salt and freshly ground black pepper

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Instructions

Step 1

Position a rack in the center of the oven and preheat to 350°F.

Step 2

Line a large baking sheet with parchment, then place the puff pastry on it. Using a fork, create a border around the edges, poking holes throughout the dough of the sheet to prevent it from rising. Place another sheet of parchment over the top and place dried beans or pie weights over the surface. Bake until the edges rise slightly, about 20 minutes. Remove from the oven and set aside to cool to room temperature. Turn the oven up to 400°F.

Step 3

Line a second large baking sheet with foil, then arrange the butternut squash and garlic atop it in a single layer. Toss with oil and season lightly with salt and black pepper. Bake for 30 minutes, then remove from the oven and set aside to cool to room temperature. Turn the oven down to 375°F.

Step 4

When the butternut squash has cooled, transfer to a food processor along with the cream, lemon zest, and half of the goat cheese, then process until smooth.

Step 5

On the reserved pastry sheet, spread the butternut squash purée in an even layer, leaving a thin border along all four edges. Arrange the yellow squash and zucchini slices over the top, allowing each one to slightly overlap. Drizzle a little oil over the top, then dot with the remaining goat cheese. Bake until the squash is slightly browned, about 30 minutes. Remove the tart from the oven and allow to cool slightly. Cut into slices and serve warm or at room temperature.

Position a rack in the center of the oven and preheat to 350°F.
Line a large baking sheet with parchment, then place the puff pastry on it. Using a fork, create a border around the edges, poking holes throughout the dough of the sheet to prevent it from rising. Place another sheet of parchment over the top and place dried beans or pie weights over the surface. Bake until the edges rise slightly, about 20 minutes. Remove from the oven and set aside to cool to room temperature. Turn the oven up to 400°F.
Line a second large baking sheet with foil, then arrange the butternut squash and garlic atop it in a single layer. Toss with oil and season lightly with salt and black pepper. Bake for 30 minutes, then remove from the oven and set aside to cool to room temperature. Turn the oven down to 375°F.
When the butternut squash has cooled, transfer to a food processor along with the cream, lemon zest, and half of the goat cheese, then process until smooth.
On the reserved pastry sheet, spread the butternut squash purée in an even layer, leaving a thin border along all four edges. Arrange the yellow squash and zucchini slices over the top, allowing each one to slightly overlap. Drizzle a little oil over the top, then dot with the remaining goat cheese. Bake until the squash is slightly browned, about 30 minutes. Remove the tart from the oven and allow to cool slightly. Cut into slices and serve warm or at room temperature.