Yellow Squash Summer Tart
Golden summer squash shines in this easy, savory tart! Made with flaky puff pastry, melty cheese, fresh herbs, and topped with juicy cherry tomatoes and crispy bacon, it’s the perfect brunch, lunch, or light dinner for peak garden season.
Ingredients
- 1 7-inch tart shell lined with 1 sheet of puff pastry
- 4 cups shredded yellow squash
- 1/2 cup minced cooked red onion
- 4 eggs
- 1 cup cream or half/half
- 1/2tsp salt
- 1/4tsp ground fennel
- 1/4tsp ground pepper
- 1tbsp fresh oregano or 1/2tsp dried
- grinding nutmeg (optional)
- cut cherry tomatoes
- 1/2 cup crumbled cooked bacon or pancetta
Directions
- Preheat oven to 425F
- In a bowl combine the squash, cheese and onions. Spread evenly in tart shell.
- In a separate bowl, whisk together the eggs, cream, salt, fennel, pepper, and oregano. Pour the mixture over the squash filling.
- Place the tart on a rimmed baking sheet and bake for 20 to 25 minutes.
- As the tart begins to set, sprinkle the tomatoes and bacon over the top, then continue baking until the filling is firm and no longer soggy.
- Let the tart cool until warm before cutting it into wedges to serve.
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