Sara Kate Gillingham-Ryan'S Squash Ribbon Puff Past

Name: Sara Kate Gillingham-Ryan'S Squash Ribbon Puff Pastry Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup freshly grated Parmesan cheese; 1/4 cup mascarpone cheese; 1 large egg; 2 tablespoons heavy cream; 1 teaspoon finely chopped fresh mint; 1 teaspoon finely chopped fresh thyme; Sea salt and freshly ground pepper; All-purpose flour for dusting; 1 sheet puff pastry, about 1/2 pound, thawed according to package directions if frozen; 1 large zucchini and 1 large yellow crookneck squash, trimmed and very thinly sliced lengthwise with a mandoline or vegetable peeler; 1 teaspoon olive oil

Servings: persons

1/2 cup freshly grated Parmesan cheese
1/4 cup mascarpone cheese
1 large egg
2 tablespoons heavy cream
1 teaspoon finely chopped fresh mint
1 teaspoon finely chopped fresh thyme
Sea salt and freshly ground pepper
All-purpose flour for dusting
1 sheet puff pastry, about 1/2 pound, thawed according to package directions if frozen
1 large zucchini and 1 large yellow crookneck squash, trimmed and very thinly sliced lengthwise with a mandoline or vegetable peeler
1 teaspoon olive oil

1
Preheat the oven to 375u00b0F . Line a baking sheet with parchment paper.
2
In a bowl, combine 1/4 cup of the Parmesan, the mascarpone, egg, cream, mint, thyme, and a little salt and pepper and stir until well mixed. Set aside.
3
On a lightly floured work surface, roll out the puff pastry into a 9-by-13-inch rectangle about 1/8 inch thick. Transfer the pastry to the prepared baking sheet. Using the tip of a sharp knife, score a border about 3/4 inch in from the edge all the way around the pastry sheet, piercing only the top few layers. Spread the cheese mixture evenly over the pastry inside the border, then arrange the squash slices diagonally across the tart. Brush the squash slices and the pastry edges with the olive oil.
4
Bake the tart for 15 minutes, then sprinkle with the remaining 1/4 cup (1 oz/30 g) Parmesan. Continue to bake until the cheese is melted and the pastry is golden, about 15 minutes longer. Let cool on the pan on a wire rack for 5 minutes. Cut into pieces and serve warm.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup freshly grated Parmesan cheese, 1/4 cup mascarpone cheese, 1 large egg, 2 tablespoons heavy cream, and more.

Yes, Sara Kate Gillingham-Ryan'S Squash Ribbon Puff Pastry Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sara Kate Gillingham-Ryan'S Squash Ribbon Puff Pastry Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions