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Delicious Summer Squash and Ricotta Tart: An Easy Puff Pastry Recipe

Embrace the vibrant flavors of the season with this incredibly simple yet elegant Summer Squash Tart with Ricotta and Feta. This recipe celebrates the bounty of summer produce, transforming fresh zucchini and yellow squash into a stunning and satisfying meal. What makes it truly effortless? The magic of frozen puff pastry. Often overlooked, a box of frozen puff pastry is a secret weapon in any home cook’s freezer, ready to elevate a simple dish into something extraordinary with minimal effort.

We’ve all been there: a forgotten box of puff pastry tucked away, waiting for its moment to shine. Well, its moment has arrived! This recipe is a perfect testament to its versatility, creating a gorgeously flaky base for a creamy, savory filling. Inspired by a sophisticated recipe from Saveur magazine, we’ve carefully streamlined the process without compromising on flavor, making it perfectly accessible for your weeknight dinners or leisurely weekend brunches. No need for extensive grating, salting, or sautéing of zucchini, nor straining of cherry tomatoes; our simplified approach focuses on fresh, straightforward preparation.

Served at room temperature, as recommended, this tart makes a delightful main course alongside a crisp green salad. And if you’re lucky enough to have leftovers, they’re even better the next day, making for a superb lunch or quick snack. Get ready to impress your family and friends with a dish that looks gourmet but comes together with surprising ease.

Why You’ll Love This Summer Squash Tart

Effortlessly Elegant: This tart looks impressive but is surprisingly simple to prepare, making it ideal for entertaining or a special family meal.
Seasonal Celebration: It’s the perfect way to use up that abundant summer squash, offering a fresh and light alternative to heavier dishes.
Puff Pastry Perfection: The flaky, buttery crust provides a wonderful contrast to the creamy filling and tender vegetables.
Flavor Harmony: The combination of sweet caramelized onions, creamy ricotta, tangy feta, and fresh herbs creates a balanced and irresistible taste profile.
Versatile Serving: Enjoy it warm, at room temperature, or even cold. It’s fantastic for dinner, lunch, brunch, picnics, or as an appetizer.
Customizable: Easily adapt the cheeses, herbs, or even add other seasonal vegetables to suit your preferences.

Key Ingredients Spotlight

Each component of this tart plays a crucial role in its overall deliciousness:

Frozen Puff Pastry: The ultimate convenience food, it saves hours of dough preparation. When baked, it puffs up into countless layers, creating a light and airy base that’s both crispy and tender. It’s the secret to a quick, gourmet-looking tart.
Summer Squash (Zucchini and Yellow Squash): These vibrant vegetables are the stars of the show. Their mild flavor and tender texture when cooked make them perfect for layering. Using a mix of green zucchini and yellow squash also adds beautiful color to your tart.
Ricotta Cheese: This fresh, soft Italian cheese provides a creamy, delicate base for the filling. It’s lightly seasoned and binds the other flavors together, offering a luscious contrast to the crisp pastry.
Feta Cheese: With its salty, tangy profile, feta cheese adds a wonderful zing and complexity to the tart, cutting through the richness of the ricotta and butter.
Caramelized Onions: A small but mighty addition, thinly sliced onions sautéed until lightly caramelized add a depth of sweet, savory flavor that truly enhances the tart.
Fresh Parsley: Chopped fresh parsley brings a burst of herbaceous brightness and a touch of color, elevating the freshness of the dish.

Recipe: Summer Squash Tart with Ricotta and Feta

Yields: 6 servings
Prep time: 25 minutes
Cook time: 40-45 minutes

Ingredients:

1 (10” x 13”) sheet frozen puff pastry, thawed
Parchment paper (for blind baking)
Pie weights or dried beans wrapped in foil/plastic (for blind baking)
1 tablespoon olive oil
1 small onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste
2 lbs. mixed zucchini and yellow squash, ideally fresh from the market
½ cup fresh ricotta cheese
1 large egg, lightly beaten
1 bunch fresh parsley, finely chopped
1 tablespoon unsalted butter, melted
¼ cup crumbled feta cheese

Instructions:

Prepare the Puff Pastry Base:
Preheat your oven to 350ºF (175ºC). Line a rimmed baking sheet with parchment paper. Carefully unfold the thawed puff pastry sheet and place it onto the prepared baking sheet. Using a paring knife, gently score a border about one inch from all edges of the pastry. Be careful not to cut all the way through the dough; this scoring will help create a beautiful puffed crust. Prick the bottom center area of the pastry all over with a fork to prevent it from puffing up excessively. Line this center area only with a piece of parchment paper, then fill it with pie weights or dried beans. This process, known as blind baking, ensures a crisp crust that won’t get soggy from the filling.
Blind Bake the Pastry:
Bake the pastry for 20 minutes, or until the edges are beautifully golden brown and lightly puffed. Carefully remove the baking sheet from the oven and transfer it to a wire cooling rack. Remove the pie weights and the parchment paper from the center of the tart. Allow the pastry shell to cool slightly while you prepare the filling.
Caramelize the Onions:
While the pastry is blind baking, heat the olive oil in a small skillet or sauté pan over medium heat. Add the thinly sliced onion, season with a pinch of kosher salt and a grind of fresh pepper. Sauté the onions gently for about 6 to 8 minutes, stirring occasionally, until they become soft, translucent, and slightly caramelized, developing a sweet, rich flavor. Remove the pan from the heat and set the onions aside to cool.
Prepare the Summer Squash:
Fill a medium saucepan with water and bring it to a rolling boil over high heat. While the water heats, wash the zucchini and yellow squash thoroughly. Cut the squash crosswise into uniform ¼-inch thick rounds. Carefully add the squash rounds to the pot of boiling water and blanch them for a very brief period, about 30 to 60 seconds. This quick blanching helps to tenderize the squash slightly and bring out its vibrant color. Immediately drain the squash in a colander and spread the rounds in a single layer on a paper-towel-lined cookie tray or baking sheet to dry thoroughly. Removing excess moisture is crucial to prevent a watery tart.
Assemble the Ricotta Filling:
In a small bowl, combine the fresh ricotta cheese, the lightly beaten egg, and the finely chopped fresh parsley. Season generously with kosher salt and freshly ground black pepper to taste, mixing everything together until well combined and smooth. This creamy mixture will form the delicious base of your tart.
Layer the Tart:
Spread the prepared ricotta mixture evenly over the bottom of the partially baked puff pastry shell, staying within the scored border. Next, evenly distribute the cooled caramelized onions over the ricotta layer. Now comes the artistic part: arrange the blanched squash pieces in overlapping rows, starting from the outer edge and working your way inward, until the entire tart surface is beautifully covered. Alternate between zucchini and yellow squash for an appealing visual effect.
First Bake & Finishing Touches:
Return the baking sheet with the assembled tart to the preheated 350ºF (175ºC) oven. Bake for an additional 15 minutes. At this point, remove the tart from the oven. Gently brush the exposed puff pastry edges and the squash with the melted butter. This adds a beautiful sheen and richness to the crust. Sprinkle the crumbled feta cheese evenly over the squash and return the tart to the oven for another 5 minutes, or until the feta is slightly warmed and the crust is deeply golden.
Cool and Serve:
Once baked, carefully remove the pan from the oven. Let the tart cool on the baking sheet for at least 10 minutes before slicing and serving. This cooling period allows the tart to set, making it easier to cut and ensuring the flavors have time to meld beautifully. Enjoy warm or at room temperature.

Variations and Tips for Your Summer Tart

This summer squash tart recipe is wonderfully adaptable. Feel free to get creative with your ingredients!

Cheese Alternatives: Experiment with other cheeses! Goat cheese would add a delightful tang, Parmesan cheese would offer a sharper, saltier kick, or a blend of Gruyère and Swiss could provide a richer, nutty flavor.
Herb Variations: While parsley is classic, fresh basil, dill, thyme, or even a touch of oregano could be fantastic additions to the ricotta mixture or sprinkled over the top.
Add More Vegetables: If you have an abundance of other summer vegetables, consider adding thinly sliced cherry tomatoes (no need to strain them for this simplified version), asparagus spears, bell pepper strips, or thinly sliced mushrooms. Just be sure to pre-cook any vegetables that might release a lot of moisture or require longer cooking times.
Boost the Protein: For a heartier meal, sprinkle some cooked and crumbled bacon, diced prosciutto, or even small pieces of smoked salmon over the ricotta layer before adding the squash.
Spice It Up: A pinch of red pepper flakes in the ricotta mixture or dusted over the squash can add a subtle warmth and kick.
Make-Ahead Tips: You can prepare the caramelized onions and blanch the squash a day in advance. Store them separately in airtight containers in the refrigerator. Assemble and bake the tart just before serving for the best results.
Symmetry vs. Rustic Charm: While arranging the squash in neat, overlapping rows looks beautiful, don’t stress too much about perfection. A more rustic, slightly haphazard arrangement can be equally charming and delicious!

Serving Suggestions

This versatile summer squash tart pairs beautifully with a variety of sides and can fit into many meal plans:

Light Dinner: Serve alongside a simple mixed green salad with a vinaigrette dressing. The tart is substantial enough to be the main course.
Brunch or Lunch: A perfect centerpiece for a leisurely brunch spread or a sophisticated lunch. Pair it with fresh fruit salad or a light soup.
Appetizer: Cut the tart into smaller squares or wedges to serve as an elegant appetizer at your next gathering.
Picnic Food: Because it’s delicious at room temperature, it’s an excellent choice for picnics, potlucks, and outdoor dining.

Embracing Seasonal Eating: The CSA Connection

This recipe truly shines when made with fresh, locally sourced ingredients. Participating in a Community Supported Agriculture (CSA) program is a wonderful way to connect with local farms and ensure you’re getting the freshest produce each week. CSAs provide a seasonal bounty, often inspiring creative cooking and introducing you to new varieties of fruits and vegetables you might not find in a regular grocery store.

Below is an example of a typical CSA box from Week 10, highlighting the kind of fresh, organic produce that could inspire dishes like our Summer Squash Tart. Imagine making this tart with squash picked just days ago!

CSA Week 10 Harvest:

1 bunch of beets grown by Farmdale Organics
2 green peppers grown by Meadow Valley Organics
3 Cubanella peppers grown by Green Valley Organics
1 head lettuce grown by Scarecrow Hill Farm
1 Walla Walla onion grown by the Scarecrow Hill Farm
1 dozen ears of sweet corn grown by Green Acres Organics
1 bag of potatoes grown by Green Valley Organic
2 lemon cucumbers grown by Riverview Organics
1 bag green beans grown by Hillside Organics

Conclusion

From its flaky puff pastry crust to its creamy, savory filling, this Summer Squash Tart with Ricotta and Feta is a celebration of simple flavors and fresh ingredients. It’s a testament to how easily a humble box of frozen puff pastry and a generous amount of summer squash can transform into a truly memorable dish. Whether you’re an experienced cook or just starting out, this recipe offers a delicious and straightforward path to enjoying the best of the season.

Don’t let the summer pass you by without trying this delightful tart. It’s not just a meal; it’s an experience of seasonal goodness, perfect for sharing with loved ones or savoring on your own. Happy cooking!