Summer Squash and Goat Cheese Tartlets

Name: Summer Squash and Goat Cheese Tartlets
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 1 medium zucchini (about 9 oz.), thinly sliced on bias on mandoline; 1 small yellow squash (about 9 oz.), thinly sliced on bias on mandoline; Kosher salt and pepper; All-purpose flour, for dusting; 2 sheets puff pastry (from one 17.3-oz. box), thawed; 1 large egg, beaten; 1 c. whole-milk ricotta; 4 oz. fresh goat cheese, at room temperature; 1 tsp. lemon zest plus 11/2 tbsp. lemon juice; 4 tbsp. thinly sliced chives, divided; 1 1/2 tbsp. olive oil; 1/4 c. small basil leaves; Flaky sea salt, for sprinkling

How cute!

By Tina MartinezPublished: Aug 20, 2024

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mike garten

Yields:

8 serving(s)

Total Time:

1 hr 10 mins

Cal/Serv:

484

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Use up the season’s bounty in the most eye-catching (and delicious!) way. Pile thin slices of zucchini and yellow summer squash on puff pastry squares spread with a lemony herbed ricotta. Serve these flaky, golden handheld tarts at your next brunch for a savory stunner guests won’t be able to stop talking about.

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Ingredients

1
medium zucchini (about 9 oz.), thinly sliced on bias on mandoline
1
small yellow squash (about 9 oz.), thinly sliced on bias on mandoline
Kosher salt and pepper
All-purpose flour, for dusting
2
sheets puff pastry (from one 17.3-oz. box), thawed
1
large egg, beaten
1 cup
whole-milk ricotta
4 oz.
fresh goat cheese, at room temperature
1 tsp.
lemon zest plus 11/2 tbsp. lemon juice
4 Tbsp.
thinly sliced chives, divided
1 1/2 Tbsp.
olive oil
1/4 cup
small basil leaves
Flaky sea salt, for sprinkling

Directions

1. Step 1Arrange racks in upper and lower thirds of oven and heat oven to 425°F. In large bowl, toss together zucchini, squash, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Let sit, tossing occasionally, until ready to use.
2. Step 2Meanwhile, on lightly floured surface, roll out each pastry sheet to 10-inch square, then cut each into 4 squares. Transfer to 2 parchment-lined rimmed baking sheets. Using sharp paring knife, score smaller square inside each pastry square, leaving 1/2-inch border. Using fork, prick holes all over smaller squares. Brush borders with some beaten egg; reserve remaining egg. Place sheets in freezer until pastry is firm, 20 minutes.
3. Step 3In medium bowl, combine ricotta, goat cheese, lemon zest, remaining beaten egg, 2 tablespoons chives, and 1/4 teaspoon each salt and pepper and stir until thoroughly combined.
4. Step 4Divide ricotta mixture among puff pastry squares (about 1/4 cup each) and spread to edges of scored border.
5. Step 5Pour off and discard any excess liquid from squash mixture. Gently toss with oil and lemon juice. Divide squash among tarts, piling onto ricotta mixture and leaving behind any liquid.
6. Step 6Bake tarts, swapping and rotating positions of baking sheets halfway through, until pastry is golden brown on edges and puffed, 23 to 26 minutes. Sprinkle with basil, remaining chives, and flaky salt.

NUTRITIONAL INFORMATION (per serving): About 484 calories, 34 g fat (8.5 g saturated), 49 mg cholesterol, 613 mg sodium, 33 g carbohydrate, 2 g fiber, 2.5 g sugar (0.5 g added sugar), 12 g protein

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