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This Corgette Puff Pastry Tart is the recipe I make every year when my garden decides to give me more squash than I know what to do with. If you have ever stood in your kitchen holding a corgette the size of a baseball bat and wondered how it got that big overnight, this one is for you.
It has a flaky golden crust, a cloud of whipped goat cheese underneath, and thin ribbons of corgette and summer squash on top. It takes about ten minutes to assemble, bakes in 25 minutes or less, and looks like something you picked up from a fancy bakery. I love recipes that make people say “you made this?” while I quietly know that the hardest part was turning on the food processor.
Let me walk you through everything: why this tart works, how to make it, and the little tips I have picked up after making it more times than I can count.
Table of Contents
Why I Make This Corgette Puff Pastry Tart Every Late Summer
By the end of the season, I am usually a little burned out on garden produce. In July, I am thrilled by every single squash. By September, I am sneaking them onto my neighbors’ porches and hoping they do not notice. Sound familiar?
This tart changed that for me. It uses up a corgette and a summer squash in one go, and it turns them into the star of the dish instead of an afterthought. Here is why it has earned a permanent spot in my rotation:
- It uses end of season garden produce in a way that feels special, not like leftovers
- It relies on store bought puff pastry, so there is no dough to make or chill
- The whipped goat cheese base is creamy, tangy, and made in a food processor
- It works for brunch, lunch, dinner, or a party appetizer
- It looks beautiful with almost no effort
The best recipes, in my opinion, are the ones that feel generous without demanding much from you. This is one of those.
The Story Behind This Recipe
The first time I made this Corgette Puff Pastry Tart, it was born out of pure desperation. I had a sheet of puff pastry in the freezer, a tub of ricotta that needed to be used, and a garden that was overflowing. My sister Cat was coming over, and I wanted to feed her something that felt a little bit special without spending my whole afternoon in the kitchen.
I had been playing around with whipped cheese spreads for a while. Whipped feta, whipped ricotta, whipped goat cheese. Once you taste a cheese that has been blended until it is silky and light, it is hard to go back to a plain schmear. So I decided to spread a generous layer of it across the pastry and see what happened when I laid thin slices of squash over the top.
Cat took one bite and went quiet. If you know my sister, you know that is the highest compliment she can give. Then she asked if there was more. There was not, because we had eaten the whole thing standing at the counter.
That is the moment I knew it was a keeper. Since then, I have made it for family dinners, for picnics, and for friends who swore they did not like squash. They all asked for the recipe.
What You Need for This Corgette Puff Pastry Tart
The ingredient list is short, which is part of the charm. Here is everything you will need.
For the tart:
- 1 sheet of puff pastry (store bought is easiest)
- 1 corgette, sliced thin
- 1 summer squash, sliced thin
- 1 tablespoon olive oil, for brushing the crust borders and the top
- Thinly chopped chives, for garnish
For the whipped goat cheese:
- 1 cup ricotta
- 8 ounces goat cheese
- 1 clove garlic
- 1 tablespoon olive oil
- 1 teaspoon salt
That is it. No special equipment either, other than a food processor and a baking sheet. If you have a mandoline, it will make slicing the squash faster and more even, but a sharp knife works beautifully too.
Ingredient Notes and Swaps
I get a lot of questions about substitutions, so let me share what I have learned.
The puff pastry
I always use store bought puff pastry, and I will defend that choice to anyone. Homemade puff pastry is a wonderful project for a rainy Sunday, but on a regular weeknight it is simply not realistic. Look for an all butter version if you can find one, since the flavor is noticeably richer. Follow the package directions for thawing, and keep the pastry cold until you are ready to work with it. Warm puff pastry gets sticky and does not rise as well.
The corgette and summer squash
Smaller, firmer squash are your friends here. The giant ones that hide under the leaves tend to have more water and bigger seeds, which can make the tart soggy. If your garden gave you a monster, use the firmer outer portion and save the watery center for soup or muffins.
I love using one green corgette and one yellow summer squash because the colors look gorgeous together. If you only have one type, the tart will still taste wonderful. Slice them between 1/4 and 1/8 inch thick. Thinner slices bake up tender and slightly crisp at the edges, while thicker slices can stay a bit firm.
The whipped goat cheese
Goat cheese brings the tang, and ricotta brings the creaminess. Together they make a spread that is rich without being heavy. If you do not love goat cheese, you can use cream cheese or feta in its place, though the flavor will shift. For a fun variation, try adding a little lemon zest to the whipped cheese. It brightens everything up.
The garlic
One clove is plenty. Raw garlic blended into cheese can get strong, so if you are sensitive to it, start with half a clove and taste as you go.
How to Make a Corgette Puff Pastry Tart: Step by Step
This is the part where I tell you how easy it really is. Preheat your oven to 400 degrees and line a baking sheet with parchment paper before you begin.
Step 1: Make the whipped goat cheese
Add the goat cheese, ricotta, garlic, olive oil, and salt to your food processor. Blend until smooth and creamy. This usually takes about a minute or two. Stop to scrape down the sides once or twice so everything blends evenly.
When it is ready, the mixture should look like a thick, fluffy spread. Taste it. If it needs a touch more salt, add a pinch and blend again.
Step 2: Lay out the puff pastry
Unfold your thawed puff pastry sheet onto the parchment lined baking sheet. I like to build the tart right on the pan so I do not have to move it after assembling. A fully loaded tart is much harder to transfer than you would think.
Step 3: Spread the goat cheese base
Spoon the whipped goat cheese onto the pastry and spread it evenly, leaving a 1 inch border all the way around. That border is what will puff up into a beautiful golden crust, so try to keep it clean.
Step 4: Layer the corgette and summer squash
Now comes my favorite part. Starting at one end, layer the sliced corgette and summer squash over the goat cheese in overlapping rows. I like to alternate green and yellow slices for a pretty striped effect. There is no wrong way to do it. A casual, slightly rustic look is just as lovely as a perfectly neat pattern.
Step 5: Garnish with chives
Sprinkle the thinly chopped chives over the top. They add a fresh, mild onion flavor and a pop of green.
Step 6: Add the olive oil
Lightly coat or spray the top of the squash with olive oil. Do not skip this step. The oil keeps the thin slices from drying out and burning in the oven.
Step 7: Fold the border
Fold the border of dough over the edges of the filling. Then lightly coat the folded edges with olive oil. This gives you that deep golden color and a shiny, crisp crust.
Step 8: Bake
Bake at 400 degrees for 20 to 25 minutes, until the edges are golden brown. Start checking around the 20 minute mark. Every oven runs a little differently, and I would rather pull the tart a minute early than a minute late.
Let it cool for a few minutes before slicing. I know that is hard. The smell alone will make you want to dig in right away, but a short rest helps the cheese set so your slices hold together.
My Best Tips for a Perfect Corgette Puff Pastry Tart
After making this more times than I can count, here are the little things that make the biggest difference.
Slice evenly. Uneven slices bake at different speeds, so you end up with some pieces that are perfectly tender and others that are still crunchy. Take your time with the knife, or use a mandoline with the guard on. Fingers and mandolines are not friends.
Think about moisture. Squash holds a lot of water. If your corgette seems especially juicy, lay the slices on a paper towel for ten minutes before assembling. You can also sprinkle them lightly with salt and pat them dry. This keeps the base from getting soggy.
Keep the pastry cold. If the pastry starts to feel warm or sticky while you are assembling, slide the whole pan into the fridge for 10 minutes. Cold pastry hitting a hot oven is what creates those flaky layers.
Do not overload the border. If cheese or squash spills onto the border, the crust will not rise as high. A clean 1 inch edge makes for a taller, prettier crust.
Trust the color. Golden brown edges mean the pastry is cooked through. If the center looks done but the edges are pale, give it a few more minutes.
Have you ever pulled a tart out of the oven too early and ended up with a doughy bottom? I have, and it is a lesson you only need to learn once.
What to Serve with This Tart
This tart is wonderfully flexible. Here are a few ways I like to serve it.
- For brunch, pair it with a bright arugula salad dressed in lemon and olive oil
- For a light dinner, serve it alongside a simple soup or a big green salad
- For entertaining, cut it into small squares and serve it warm as an appetizer
- For a picnic, let it cool to room temperature and pack it with fresh fruit
A chilled glass of crisp white wine or sparkling water with lemon is lovely alongside it. If you are feeding a crowd, I would double the recipe and bake two tarts, because they disappear fast.
Make Ahead, Storage, and Reheating
I get asked about this all the time, and the good news is that most of the work can be done in advance.
Make ahead: You can blend the whipped goat cheese up to three days ahead and store it in an airtight container in the fridge. Give it a quick stir before spreading. For the best texture, I recommend assembling the tart right before baking so the pastry stays crisp.
Storing leftovers: Cover any leftover tart and refrigerate for up to three days.
Reheating: Warm slices in a 350 degree oven for about 10 minutes. This brings back the crispness of the crust much better than a microwave, which tends to make puff pastry soft.
More Ways to Use Up Garden Produce
If this Corgette Puff Pastry Tart has you in a seasonal cooking mood, you might enjoy some of the other recipes I have shared that celebrate fresh produce, like my heirloom tomato puff pastry tart with whipped feta and my whipped goat cheese crostini with cherries. They use the same idea of creamy whipped cheese paired with something fresh and seasonal.
Here are a few more ideas for end of season squash:
- Shred extra squash and freeze it in measured portions for muffins and breads
- Grill thick slices with olive oil and herbs for a quick side dish
- Stir diced squash into pasta, omelets, or grain bowls
- Spiralize it for a light, fresh salad
The goal is to enjoy the harvest while it lasts, without letting any of it go to waste.
Frequently Asked Questions About Corgette Puff Pastry Tart
Can I use frozen puff pastry?
Yes. Frozen puff pastry is what most stores sell. Just thaw it according to the package directions before you start.
Do I need to peel the squash?
No. The skin is thin and tender, and it adds color and texture. Just give the squash a good wash.
Can I add other vegetables?
Absolutely. Thinly sliced tomatoes, roasted red peppers, or caramelized onions all work well. Just keep in mind that wetter vegetables may need to be patted dry first.
Can I make this vegetarian friendly?
It already is. If you want a dairy free version, try a plant based cream cheese or cashew spread in place of the whipped goat cheese.
What if I do not have a food processor?
A blender or a hand mixer will work. You can also mash everything together with a fork, though the texture will be a little less smooth.
Can I double the recipe?
Yes. Use two sheets of puff pastry and double the whipped cheese. Bake on separate pans or rotate them halfway through for even browning.
Enjoy!
If you are looking for a simple, beautiful way to use up your garden harvest, this Corgette Puff Pastry Tart is the recipe I keep coming back to. It is easy enough for a weeknight and pretty enough for company. It is also proof that the best dishes are often the ones that come together from whatever you have on hand.
Now I want to hear from you. What is your favorite way to use up end of season squash? Leave a comment below and share your best ideas, because I am always looking for new ones.
If you make this tart, tag us with #BriAndCat so we can see your creations. And if you loved it, save it to Pinterest so you can find it again next summer when the garden starts overflowing.
With love,
Bri and Cat
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Corgette Puff Pastry Tart with Whipped Goat Cheese
Ingredients
- 1 cup ricotta
- 8 ounces goat cheese
- 1 clove garlic
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 sheet puff pastry thawed (store bought is easiest)
- 1 corgette sliced 1/4 to 1/8 inch thick
- 1 summer squash sliced 1/4 to 1/8 inch thick
- 1 tablespoon olive oil for brushing the crust borders and the top
- Thinly chopped chives for garnish
Equipment
- Food processor
- Rubber spatula
- baking sheet
- Parchment paper
- Sharp knife or mandoline
- Cutting Board
- Pastry brush or olive oil spray
- Pizza cutter or sharp knife for slicing
Method
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Add the goat cheese, ricotta, garlic, olive oil, and salt to a food processor. Blend until smooth and creamy, scraping down the sides as needed.
- Unfold the puff pastry onto the lined baking sheet.
- Spread the whipped goat cheese over the pastry, leaving a 1 inch border all the way around.
- Layer the sliced corgette and summer squash over the goat cheese in overlapping rows, alternating colors if you like.
- Garnish with the chopped chives.
- Lightly coat or spray the top with olive oil to prevent burning.
- Fold the border of dough over the edges of the filling, then lightly coat the folded edges with olive oil.
- Bake at 400 degrees for 20 to 25 minutes, until the edges are golden brown.
- Let the tart rest for a few minutes before slicing and serving.
Notes
- Slice the squash evenly so everything bakes at the same pace.
- If your squash is very juicy, pat the slices dry with a paper towel before layering to avoid a soggy base.
- Keep the pastry cold. If it gets sticky, chill the pan in the fridge for 10 minutes before baking.
- Keep the 1 inch border clean for a taller, flakier crust.
- Do not skip the olive oil on top. It keeps the thin slices from drying out and burning.
- Start checking at 20 minutes, since every oven runs a little differently.
- Make the whipped goat cheese up to 3 days ahead, but assemble the tart right before baking.
- Store leftovers covered in the fridge for up to 3 days and reheat in a 350 degree oven for about 10 minutes to bring back the crispness.
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