With the warm Summer weather, I was inspired to create a Greek-inspired Summer squash tart, using feta, dill and puff pastry. The result was a light, delicious and flavorful dish that I’ll definitely make again. I can imagine a lot of variations on this dish…from changing the herbs used, to swapping ricotta cheese for the feta, to using different vegetables, etc. I think my next version will be with ricotta cheese and basil along with fresh tomatoes. Feel free to play with your own ideas!
Cooking Time: 45 minutes
1 sheet of puff pastry
4 oz of fresh feta cheese
1/3 cup of half’n’half or cream
1 garlic clove, minced
2 tsp fresh dill weed (or substitute with dried)
1/2 tsp salt
1/2 cup of thinly sliced yellow onion
1 small zucchini, sliced very thinly (ideally using a mandoline)
1 small yellow squash, sliced very thinly (ideally using a mandoline)
1/4 cup crumbled feta cheese
2 scallions, green part only, thinly sliced
additional fresh dill weed
2 Tbsp good quality olive oil
Preheat the oven to 400 F. In a small food processor or by hand, mix the feta cheese, half’n’half, garlic, dill weed and salt. The consistency should be easily spreadable, so add more half’n’half if needed to get it to the proper consistency. Taste and adjust seasoning as needed and set aside.
Slice the squash in the shape you wish on a slicer. I chose to do them in long ribbons, but you could also do rounds if you prefer.
Assemble tart by placing a sheet of parchment paper on the countertop, and lay out one sheet of puff pastry. Roll it out slightly with a rolling pin to make it a bit larger (result should be about 8-9″wide and 12-14″ long). Take a sharp knife and gently ‘draw’ a border about 1″ in from the edge, all the way around the rectangle (do not cut through the dough). Move the parchment paper and dough to a baking sheet. Using a spatula, spread the cheese base within the border, covering the bottom completely. Strew the onions on top of the base, distributing evenly. Lay the squash on top in whatever pattern you desire (i did intersecting ribbons, looped to give them some height). Next, sprinkle the top with the scallions, crumbled feta and scallions. Sprinkle with additional dill weed if desired. Using a spoon, lightly drizzle the olive oil over the top and sprinkle with salt.
Base the tart for 20-25 minutes until the edges are puffed and golden brown, and the squash is cooked. Remove from the oven, allow to rest for 5 minutes, and use a pizza cutter or knife to cut into the desired number of pieces.