Cheesy Summer Squash Tart with Sun Dried Tomatoes
This recipe uses one piece of puff pastry but most packages contain two. Either double the recipe to make two tarts or store the second piece for another day.
Ingredients
Scale
- 1 sheet puff pastry
- 1 tablespoon butter
- 5 eggs
- 1/4 cup whole milk
- 1 shallot, finely diced
- 1 cup extra sharp cheddar cheese, shredded
- 1/2 cup sun dried tomatoes, julienned
- 1/2 cup fresh basil, julienned (sliced)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1–2 medium summer squash, finely sliced
Instructions
- Preheat your oven to 425 degrees F. Allow the puff pastry to sit at room temperature for about 20 minutes, so it’s possible to work with.
- Prepare a tart dish by rubbing a tablespoon of butter all over the inside.
- Arrange the puff pastry inside the dish, cutting the corners of the square and rearranging so you have more of a circle around your dish. (Cut and stick together as needed.)
- Once the pastry is in place, put a piece of parchment paper on top. Add pie weights or a pound of dried beans on top. Bake for 20 minutes.
- Meanwhile, whisk the eggs, milk, shallot, sun dried tomatoes, basil, salt and pepper together.
- When the pastry comes out of the oven, add one layer of sliced squash to the bottom. Pour your egg mixture on top. Add a second layer of squash. Sprinkle with a little more salt and pepper, then bake for 15-20 minutes until firm all the way through.
- Serve fresh from the oven, chilled or at room temperature.