Summer Squash and Tomato Tart Recipe

Name: Summer Squash and Tomato Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 pound small yellow squash, sliced 1/4 inch thick; 1 large onion, halved and thinly sliced; Salt and freshly ground white pepper; 2 tablespoons prepared pesto; 5 ounces fresh goat cheese, softened; All-purpose flour, for dusting; 14 ounces puff pastry, chilled; 1 plum tomato, very thinly sliced; 1 large egg beaten with 2 tablespoons water; 10 small pitted green olives, coarsely chopped

Servings: persons

2 tablespoons extra-virgin olive oil
1 pound small yellow squash, sliced 1/4 inch thick
1 large onion, halved and thinly sliced
Salt and freshly ground white pepper
2 tablespoons prepared pesto
5 ounces fresh goat cheese, softened
All-purpose flour, for dusting
14 ounces puff pastry, chilled
1 plum tomato, very thinly sliced
1 large egg beaten with 2 tablespoons water
10 small pitted green olives, coarsely chopped

1
Preheat the oven to 425 and line a baking sheet with parchment paper.
2
In a large skillet, heat the olive oil.
3
Add the squash and onion and season with salt and white pepper.
4
Cover and cook over moderately high heat, stirring occasionally, until the squash and onion are lightly browned, about 5 minutes.
5
Remove the skillet from the heat and let stand, covered, for 5 minutes.
6
Transfer the vegetables to a strainer and press lightly.
7
Meanwhile, in a small bowl, blend the pesto with the goat cheese.
8
On a lightly floured surface, roll out the puff pastry to a 13-inch square; trim the square to 12 inches.
9
Prick the pastry all over with a fork and invert it onto the parchment-lined baking sheet.
10
Spread the goat cheese all over the pastry, leaving a 1-inch border all around.
11
Top with the squash mixture.
12
Arrange the tomato slices on the tart and sprinkle with salt and white pepper.
13
Fold up the sides, pressing the corners together.
14
Trim any excess pastry at the corners.
15
Brush the pastry with the egg wash and bake in the lower third of the oven for about 45 minutes, until the edges are golden and the bottom is completely cooked through.
16
Sprinkle with the olives, cut into squares and serve right away.

259

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.

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: 2 tablespoons extra-virgin olive oil, 1 pound small yellow squash, sliced 1/4 inch thick, 1 large onion, halved and thinly sliced, Salt and freshly ground white pepper, and more.

Yes, Summer Squash and Tomato 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!

Summer Squash and Tomato Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions