Pesto Squash Tart Recipe, flaky crust and tender summer squash are flavored with pesto, olive oil, and shredded parmesan. This recipe is great anytime.
Pesto Squash Tart Recipe
I’m a big fan of puffed pastry. Combine a buttery pastry with pesto and fresh squash and you have a winning recipe!
For those of you who can grow vegetables, you probably have piles of squash. They simple to grow easily. I’m always looking for new ways to feed them to my family.
Is Yellow Squash Good for You?
Yellow squash is also known as summer squash. Yellow varieties of squash provide numerous health benefits. The vegetable is high in vitamins A, B6, and C, folate, magnesium, fiber, riboflavin, phosphorus, and potassium. Additionally, yellow squash is also rich in manganese which helps to boost bone strength and helps the body’s ability to process fats and carbohydrates.
It’s a serious nutritional power-packed vegetable!
Pesto Squash Tart Recipe taste wonderful from the earthy pesto to the buttery crust, salty cheese, and fresh squash. Along with the flavors, there are a variety of textures going on. I’m completely in love with this recipe!
I would serve this as a side to a salad, for brunch, and as an appetizer.
Pesto Squash Tart Recipe
Firs,t this recipe is very versatile. You can use squash or zucchini or both. As well, mozzarella cheese would add a nice touch to this recipe. Do you have squash blossoms? Throw them on too!
How do I Thaw Puffed Pastry?
To thaw puff pastry, remove it from the package and leave it in the refrigerator overnight or on your work surface for about 30 minutes. After the puff pastry has thawed, you’ll be able to easily unfold it. It will tear if you try to unfold it frozen.
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Also, please keep in mind that nutritional information is a rough estimate and can vary based on products used.
Pesto Squash Tart Recipe, flaky crust and tender summer squash are flavored with pesto, olive oil, and shredded parmesan.
- 1 sheet puff pastry
- 2 tablespoons pesto
- 1 medium yellow squash
- salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons parmesan cheese grated
Preheat the oven to 375°F (190°C) with a rack in the center position.
Wash and dry the squash, cut the ends off, then slice thinly into rounds.
Carefully unfold the puff pastry sheet on a small baking sheet lined with parchment paper or a Silpat mat.
With a sharp knife, score the pastry about ½ inch from the edges to create a border being careful not to cut all the way through.
Spread the pesto evenly on the crust inside the border. Arrange the squash slices on the crust overlapping a bit, creating any pattern you like. Sprinkle over salt, pepper, and parmesan cheese. Drizzle with olive oil.
Bake for 20-22 minutes, or until the crust is puffed up and golden brown. Cool on a wire rack for 3 minutes before cutting into squares. Serve warm or at room temperature.