My asparagus tart is one of our family favorites and is frequently requested by my sister when we are having a family dinner at her house. In fact, on one occasion she had requested it, I left it on the counter in my kitchen and I wasn't sure I was going to be allowed in! Here's an updated version with summer squash.
One sheet puff pastry dough, thawed
1 each, zuchinni and summer squash, sliced lengthwise, very thin
2 T. butter
1 cup grated gruyere cheese
2 eggs
1/4 cup heavy cream
Line baking sheet with parchment paper and pre-heat oven to 400 degrees.
Roll puff pastry dough thin and place on lined baking sheet and gently fold up the edges about one half inch to form a lip all around the square.
Slice squash, thinly along the grain, lengthwise and lightly salt to pull some of the moisture out. Lightly saute the squash on medium low temperature until just lightly cooked. Remove from pan and allow to drain on paper towels. Sprinkle cheese over puff pastry and thin alternating green and yellow squash form a lattice or checkerboard pattern on top of the cheese. Brush exposed pastry with cream, top squash with extra cheese and green ontion or parsley as a garnish. Bake for about 25 minutes or until golden brown.
0 comments:
Post a Comment