Seasonal Delights: The Ultimate Summer Squash Tart with Ricotta and Feta

Hello, dear readers! As the vibrant colors of summer fill our gardens and markets, there’s no better time to celebrate the season’s bounty than with a fresh, flavorful tart. Today, I’m thrilled to share an updated take on a beloved recipe: our Summer Squash Tart with Ricotta and Feta. This isn’t just any tart; it’s a testament to the joy of garden-fresh ingredients and the simple pleasure of homemade cooking, making it an ideal dish for any summer gathering or a delightful family meal.

You might recall a similar tart from last summer, a delightful creation that captured the essence of the season. This year, however, my garden has truly outdone itself, providing a generous harvest of zucchini and yellow squash that inspired this latest version. Crafted entirely with squash grown just steps from my kitchen, this tart carries an extra layer of specialness, embodying the true spirit of farm-to-table dining right in your home. The freshness of the ingredients elevates every bite, making this a truly memorable dish.

While the tart’s filling—a harmonious blend of creamy ricotta, fresh parsley, sweet caramelized onions, perfectly blanched squash rounds, and a delicate sprinkle of barely melted feta—is undeniably exquisite, I’ve often pondered ways to perfect its foundation. The original recipe called for puff pastry, and while it’s a convenient and reliable option in a pinch (it certainly saved me when I needed a quick dish for a potluck last Monday!), I confess I’m not entirely wild about its taste profile for every application. Its flaky texture is charming, but sometimes, a different kind of base can truly elevate the entire experience and complement the fresh, vibrant filling even better.

Exploring the Perfect Crust: Beyond Puff Pastry

The quest for the ideal tart crust is an ongoing culinary adventure, particularly when seeking a balance that allows the filling to shine. While store-bought puff pastry offers unparalleled ease and a beautiful golden finish, its buttery, airy quality can sometimes unintentionally overshadow the delicate flavors of a summer tart. For those with a little more time and a desire to experiment, a world of alternatives awaits, each offering a unique textural and flavor dimension that can transform your tart from good to extraordinary.

Imagine a thinner pizza dough, perhaps one that’s a bit more robust than your typical Neapolitan style, providing a sturdy yet pliable base without being overly bready. This type of crust would offer a pleasant chewiness that beautifully complements the soft, creamy filling. Another excellent option is a savory galette dough. With its rustic, free-form charm and often crumbly, rich texture, a galette crust is perfect for showcasing seasonal vegetables and offers a delightful contrast. And let’s not forget the buttery cornmeal crust, a truly remarkable contender that adds a hint of sweet earthiness and a delightful crunch, reminiscent of the base used in my beloved heirloom tomato tart. My ultimate goal is to find a crust that provides a sturdy, flavorful counterpoint without competing with the star ingredients, allowing the creamy ricotta, sweet caramelized onions, and tender fresh squash to truly shine in every bite. Each of these alternatives brings its own character, making the choice an exciting part of the culinary process.

Crafting Your Tart: Tips for Success and Delicious Variations

The beauty of this Summer Squash Tart lies in its fresh ingredients and relatively simple preparation, making it accessible for home cooks of all skill levels. Whether you’re making a full-sized tart for a large gathering or a mini version for a delightful breakfast or a quick snack, the core components and steps remain consistent. The images accompanying this post depict a smaller tart, crafted from just one-third of a single sheet of puff pastry, which is perfect for a personal indulgence. For a larger potluck or family dinner, I typically utilize about one and two-thirds sheets, adjusting the filling proportions accordingly to ensure every slice is packed with flavor. Don’t hesitate to scale the recipe up or down based on your needs; any leftover ingredients are a perfect excuse to whip up a smaller, personal treat that can be enjoyed the next day. This flexibility makes the recipe incredibly versatile.

To add a truly festive touch, especially during celebratory times like the Fourth of July, consider pairing this savory tart with a sweet, celebratory dessert. My Patriotic Ice Cream Sandwiches make an excellent companion, offering a refreshing contrast to the rich and earthy flavors of the tart. The combination creates a balanced and satisfying meal that is sure to impress your guests. This tart is not just a dish; it’s an experience, a celebration of summer’s bounty.

Step-by-Step Guide to a Perfect Summer Squash Tart

Before anything else, preparing your tart shell is a crucial first step. Blind baking ensures a crisp, golden base that won’t become soggy under the moist and flavorful filling. For this purpose, I keep a dedicated stash of dried beans, using them repeatedly as pie weights for consistently perfect results every time.

Next, prepare the luscious ricotta spread that will form the creamy heart of your tart. Simply whisk together fresh, creamy ricotta cheese, vibrant finely chopped parsley, a lightly beaten egg, and a generous seasoning of salt and freshly ground black pepper. This smooth mixture forms the delectable, savory foundation that perfectly complements the other ingredients.

Then, layer the cheese spread with a generous portion of beautifully caramelized onions. These sweet, savory gems add an incredible depth of flavor and a wonderful, inviting aroma to the tart, providing a perfect contrast to the tang of the feta and the freshness of the squash.

Finally, arrange the delicate blanched squash rounds artfully over the caramelized onions, creating an appealing pattern. Bake until the tart is golden and the squash is tender. For a rich finish, brush the crust with melted butter. In the final moments of baking, sprinkle crumbled feta and fresh parsley for a burst of salty tang and vibrant freshness that truly brings the dish together.

This Summer Squash Tart is more than just a recipe; it’s an invitation to savor the peak flavors of the season. The combination of sweet caramelized onions, creamy ricotta, tender squash, and salty feta creates a symphony of tastes and textures that is both comforting and sophisticated. It’s an ideal dish for a weekend brunch, a light lunch, or a stunning appetizer for your next gathering. Serve it warm or at room temperature, perhaps alongside a simple green salad dressed with a light vinaigrette, to complete a truly memorable meal that highlights the best of summer’s harvest.

Summer Squash Tart with Ricotta and Feta

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Author: Alexandra Stafford at alexandracooks.com
Total Time: 1 hour 10 minutes
Yield: 6 servings 1x

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Ingredients

1 (10” x 13”) sheet frozen puff pastry, thawed, or your preferred tart dough (e.g., savory galette dough, thin pizza dough)
Parchment paper, for blind baking
Pie weights or dried beans (such as kidney beans or chickpeas), for blind baking the crust
1 tablespoon extra virgin olive oil
1 small yellow or white onion, thinly sliced
Kosher salt and freshly ground black pepper, to taste
2 lbs. mixed summer squash (a combination of zucchini and yellow squash works wonderfully), preferably garden-fresh and firm
½ cup fresh whole milk ricotta cheese, drained if very watery
1 large egg, lightly beaten
1 small bunch fresh parsley, finely chopped, plus extra for garnish
1 tablespoon unsalted butter, melted
¼ cup crumbled feta cheese, for topping

Instructions

Prepare and Blind Bake the Tart Shell: Preheat your oven to 350ºF (175ºC). Unfold the thawed puff pastry sheet onto a parchment-lined rimmed baking sheet. Using a sharp paring knife, gently score a border about one inch from the edges on all sides, being careful not to cut all the way through the pastry. This scoring will help create a beautiful puffed edge, forming a natural crust for the filling. Prick the bottom of the inner pastry area all over with a fork to prevent it from puffing excessively during baking. Line only the center area with a piece of parchment paper and fill it with pie weights or dried beans. Bake for 20 minutes, or until the edges of the pastry are golden brown and slightly puffed. Carefully remove the baking sheet from the oven and place it on a cooling rack. Remove the pie weights and parchment paper from the center of the tart shell.
Caramelize the Onions: While the tart shell is blind baking, begin preparing the flavorful onion layer. Heat the extra virgin olive oil in a medium skillet over medium heat. Add the thinly sliced onion, season with a pinch of kosher salt and freshly ground black pepper. Sauté gently, stirring occasionally, until the onions become soft, translucent, and beautifully caramelized to a light golden-brown color. This process usually takes approximately 6 to 8 minutes, developing a deep, sweet flavor that is crucial to the tart. Remove the skillet from the heat and allow the caramelized onions to cool slightly before assembling the tart.
Blanch the Summer Squash: Fill a medium saucepan with water and bring it to a rolling boil. While the water heats, wash and trim the zucchini and yellow squash, then cut them crosswise into uniform ¼-inch thick rounds. Carefully add the squash rounds to the boiling water and blanch them for a very brief period, about 30 to 60 seconds. This quick blanching ensures the squash softens slightly while retaining its vibrant color and a pleasant crisp-tender texture. Immediately drain the blanched squash and spread the rounds in a single layer on a paper-towel-lined cookie tray to dry thoroughly. Removing any excess moisture is essential to prevent a watery tart filling.
Assemble and Bake the Tart: In a small mixing bowl, whisk together the fresh ricotta cheese, the lightly beaten egg, and the finely chopped parsley until well combined. Season this creamy mixture generously with salt and pepper to taste. Spread the prepared ricotta mixture evenly over the blind-baked puff pastry shell, ensuring it stays within the scored border. Next, evenly distribute the cooled caramelized onions over the ricotta layer. Carefully arrange the blanched squash pieces neatly in overlapping rows across the tart, creating an attractive and visually appealing pattern. Place the assembled tart back into the preheated oven and bake for 15 minutes. After 15 minutes, remove the tart from the oven and gently brush the exposed puff pastry edges and the squash with the melted butter. Return the tart to the oven for an additional 5 minutes to allow the butter to permeate and the crust to become even more golden. Finally, remove the pan from the oven, sprinkle the crumbled feta cheese and a little extra fresh parsley over the top. Let the tart cool on a rack for at least 10 minutes before slicing and serving. This resting period allows the tart to set, making it easier to cut and ensuring the flavors meld beautifully.

Prep Time: 20 minutes
Cook Time: 40 minutes

Lastly, a special guest, Ben, joins in to wish everyone a joyous Fourth of July!