This delicious squash puff pastry tart is a lovely way to serve a summer vegetable superstar. It is warm, flaky, gooey, and simple. Serve with a light green salad, fruit, or by itself for a perfect filling meal.
There are so many fun ways to turn the summer’s plethora of vegetables into tasty, light, quick meals. However, roasted, lightly seasoned on a flakey buttery pastry has to be one of my absolute favorite ways to eat vegetables.
There are so many options for this meal. You can use whatever you have on hand or whatever you like and mix and match until you find your perfect meal. It is perfect for a lazy weeknight dinner, a picnic, or for an appetizer for a mid-summer’s dinner party.
Tips for making a squash puff pastry tart:
This recipe is super easy to follow but there are a couple of things I’ve learned that make it even easier.
First: You want to let the puff pastry sit out on the counter for 10 minutes or so to allow it to thaw out. This will make it easier to unfold or unroll when you are ready to use it.
Second: When you are spreading the mustard, stop a half-inch to an inch away from the edge of the crust. This will allow the crust to get nice and fluffy around the edges.
Third: Do not worry about making the toppings super even before placing it in the oven. The cheese will spread out and push the toppings around evenly.
Forth: Experiment with toppings, spices, cheese, and sauces for endless possibilities for tarts. See the list below for some tried and true favorites.
Alternative topping suggestions:
Summer squash and zucchini are an all-time favorite of mine but there are loads of toppings to try. Here are a few to experiment with until you find your perfect combination:
- sliced carrots
- tomatoes of any kind
- figs and berries
- red onion or caramelized yellow onion
- cooked chicken
- herbs (mint, parsley, cilantro, dill, chives)
- Parmesan or Havarti
- Nutritional yeast mixed into the olive oil or dairy-free cheese
Can I make a puff pastry tart ahead of time?
I would not recommend making this recipe ahead of time. The beauty of a puff pastry tart is that it takes under thirty minutes to make from start to finish. However, if you are a person who likes to be prepared you can precut whatever toppings you want and store them in an airtight container in the refrigerator.
When you are ready to bake your tart, just grab your pre-chopped toppings and you are good to go.
Leftover storing instructions:
This tart is so good I doubt there will be leftovers. However, if there are allow the leftover pieces to cool completely before placing them in a zip lock bag or airtight container and store in the fridge. Leftovers will last 1-2 days in the fridge before the puff pastry breaks down and becomes soggy and gross.
I would not recommend freezing leftover tart. The pastry and soft cheese will break down in the freezer and not reheat well.
Serving suggestions and other recipes you will love:
I like to serve a squash puff pastry tart with a big massaged kale salad. Here are some other great recipes to try:
- A light and refreshing greek cucumber salad.
- A big, fresh fruit salad full of the best berries of the season.
- A serving of pesto, tomato, cucumber and mozzarella salad.
- Sweeten your meal with a quick and easy peach crumble.
What you’ll need to make this delicious squash puff pastry tart:
- Your trusty wooden cutting board
- A nice half sheet pan
- Two firm zucchini
- A spicy whole grain mustard
- An 8oz round of brie cheese
- A sheet of parchment paper roughly the size of your baking sheet
- Salt and pepper
If you make this delicious squash puff pastry tart, be sure to leave a comment and give a star rating below letting me know how it turns out. Your feedback is so helpful for future HMB recipes and for other readers.Print
This delicious squash puff pastry tart is a lovely way to serve a summer vegetable superstar. It is warm, flaky, gooey, and simple. Serve with a light green salad, fruit or by itself for a perfect filling meal.
- 1 ready-rolled puff pastry sheet (partially defrosted)
- 1–2 teaspoons of dijon mustard
- 0.5–1 pound of summer squash and zucchini (sliced thin)
- 0.5 pounds of brie (sliced thin)
- 1 tablespoon olive or avocado oil
- salt, pepper, and Italian seasoning to taste
- Preheat the oven to 350°F. Unroll the puff pastry and lay it on a parchment paper-lined baking sheet. Spread mustard onto the pastry leaving a 0.5-1 inch border around the edges. Place sliced brie.
- Combine the halved carrots with olive oil, salt, and pepper. Arrange them over the cheese and mustard. Scatter herbs if using. Transfer to the oven and bake for 30 minutes or until the cheese is melted and bubbly.
Keywords: Main Dish, Vegetarian, Easy, 30 Minutes