Corgette Puff Pastry Tart with Whipped Goat Cheese
This Corgette Puff Pastry Tart layers thin slices of corgette and summer squash over a creamy whipped goat cheese base on a flaky, golden crust. It is an easy, beautiful way to use up end of season garden produce.
Servings 8 slices
Calories 290kcal
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
Ingredients
For the whipped goat cheese:
- 1 cup ricotta
- 8 ounces goat cheese
- 1 clove garlic
- 1 tablespoon olive oil
- 1 teaspoon salt
For the tart:
- 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
Instructions
- 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.
