Squash Tart

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   1.

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   Blend kale, walnuts, Parmesan cheese, oil and lemon juice in a blender to make pesto.

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   (Dont blend it to smithereens!

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   Keep a little crunch.)

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   Set pesto aside.

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   2.

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   Cut puff pastry sheet into four equal-sized squares.

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   Score the perimeter of the four puff pastry squares, about 1/2 inch from the edges (so youll have a square scored into the inside of the square, creating a 1/2 inch border).

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   Be careful not to push all the way through the dough.

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    Prick them several times with a fork in the interior of each of the squares.

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    3.

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    Brush pesto onto pastries (in the interior square).

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    Top with squash, goat cheese and dried thyme.

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    4.

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    Bake according to directions on the puff pastry package (425 degrees F for approximately 15 minutes) until edges are browned.

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    Inspired by my Tomato Tart recipe which was adapted slightly from Velveeta Aint Food.

No additional tips available.