Summer Vegetable and Goat Cheese Tart
6 to 8 appetizers, or 4 main course servings
- 1 sheet all-butter frozen puff pastry (8 by 12 inches, or other equivalent savory pastry)
- 2 large egg yolks, lightly beaten
- 2 plum tomatoes, sliced into rounds
- 3 tablespoons extra-virgin olive oil
- 1/4 cup sliced shallots
- 1 teaspoon fresh thyme leaves
- 8 ounces summer squash, preferably a mix of green and yellow, thinly sliced
- 1/2 cup ricotta cheese, preferably whole milk
- 6 ounces goat cheese
- Kosher salt and freshly ground black pepper
- Heat the oven to 400 degrees. Place a pizza stone on a middle rack. Line a baking sheet with parchment paper.
- Roll the pastry on a lightly floured surface to make a 10- by 13-inch rectangle. Cut off 1/2-inch-wide strip from all 4 sides. Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere, forming a raised border. Brush border with egg. Transfer to baking sheet. Chill while preparing filling, and reserve remaining beaten egg.
- Spread the tomato rounds on paper towels, sprinkle with salt and set aside to drain. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil, shallots and thyme, and sauté until tender. Add the summer squash, season with salt and pepper, and sauté until nicely browned, about 8 minutes. When cool, squeeze to eliminate any excess moisture.
- Whisk together the ricotta, the remaining beaten egg, and the remaining 1 tablespoon of olive oil. Season with salt and pepper. Spread the ricotta mixture evenly onto the pastry. Crumble half the goat cheese over top. Arrange the summer squash and tomato slices on top. Sprinkle with the remaining goat cheese.
- Bake until the pastry is crisp and golden and the filling is set, about 25 minutes. Serve warm or at room temperature.
Recipe by Molly Stevens.