Summer Tomato Squash Tart
When summer tomatoes and yellow squash are at their best, this simple tart is a delicious way to let them shine. Flaky puff pastry forms the golden crust, layered with spicy mustard, pesto, tender squash, juicy tomatoes, and melted cheese for a wonderful combination of flavors and textures. Easy to prepare and beautiful to serve, it is just right for a light summer lunch, a first course, or a casual meal shared with family and friends.
Ingredients
- 1 sheet puff pastry, thawed
- 1tbsp spicy mustard
- 2/3 cup crumbled blue cheese or cheese of your choice
- 1 small yellow squash, cut into thin rounds
- 2 small salad tomatoes, cut into thin rounds
- 1/4 cup pesto sauce
Directions
- Line an 8-inch tart pan with puff pastry
- Spread mustard over the pastry
- Scatter ½ cup of the cheese over the mustard.
- Make an overlapping layer of the summer squash over the cheese and spread a thin layer of pesto sauce over the squash slices.
- Make an overlapping layer of the tomato slices over the pesto sauce and spread the remaining pesto sauce over the tomatoes.
- Sprinkle the top with the remaining cheese.
- Bake in preheated 425F oven 30-35 minutes until the pastry is golden brown and the cheese has melted.
- Cool slightly then cut into wedges and serve warm.
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