Summer Tart

Using Puff pastry and garden vegetables, this Summer Tart is another great meal for hot summer days when time is limited and a heavy meal is unpalatable. You can serve this as a meal in itself, add a salad, or pair it with grilled meats.

Ingredients

1 package Puff Pastry – thawed

6 oz Goat Cheese (or any soft cheese of your choice, Brie, Camembert, or Feta crumbles will be great!), room temp

Garlic -to taste, minced

1 Yellow Squash – thinly sliced*

1 Zucchini – thinly sliced*

1 Tbsp Extra Virgin Olive Oil

Fresh Thyme

1 Egg Yolk – for egg wash

Salt & Pepper – to taste

Directions

Preheat oven to 425*F. Prepare your vegetables making sure to keep them uniform in thickness (about 1/4 inch). *If you have a Mandolin, this is a good time to use it as the slices will sure to be uniform. Make sure to use the hand guard for safety.* On a baking sheet, lined with parchment paper, place puff dough in the center of the pan. Gently spread cheese in the center of the rectangle leaving a 1/2 inch boarder around the edges. Layer vegetables alternating colors, in a “shingle” pattern. Drizzle with olive oil over vegetables, sprinkle thyme, S&P. Using a pastry brush, brush yolk around the border and bake for 10-15 minutes (until pastry has puffed and turn light golden brown).

You can choose to change up or add other garden vegetables to your liking. Mushrooms, eggplant, sliced onion, tomato. Even using peaches or nectarines in place of the squashes and drizzled with either honey or a good quality balsamic vinegar, be sure to still season with salt and pepper for a pleasantly unique flavor.