Puff pastry is one of those ingredients that's truly a lifesaver when it comes to entertaining. Keeping a box of this flakey, buttery frozen pastry on hand opens up a world of incredibly easy and elegant little bites.
Sara Kate Gillingham-Ryan, author of Good Food to Share knows exactly how to use puff pastry to create a perfect cocktail hour snack, this lovely Squash Ribbon Puff Pastry Tart. Simply spread with a creamy herbed mascarpone and layered with thinly sliced squash, this little tart baked up in about 15 minutes and can be cut into snack-sized wedges, served hot or at room temperature. But the real beauty of this recipe is its wonderful versatility; you can swap out any seasonal vegetables you'd like for the squash and match your cheeses and herbs accordingly. We're dreaming up our own versions with red onions and gorgonzola or potatoes with fontina.
As always with our Cook the Book feature, we have five (5) copies of Serious Eats to give away this week.
- Yield:serves 6 to 8
- Active time: 30 minutes
- Total time:45 minutes
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup mascarpone cheese
- 1 large egg
- 2 tablespoons heavy cream
- 1 teaspoon finely chopped fresh mint
- 1 teaspoon finely chopped fresh thyme
- Sea salt and freshly ground pepper
- All-purpose flour for dusting
- 1 sheet puff pastry, about 1/2 pound, thawed according to package directions if frozen
- 1 large zucchini and 1 large yellow crookneck squash, trimmed and very thinly sliced lengthwise with a mandoline or vegetable peeler
- 1 teaspoon olive oil
Preheat the oven to 375°F . Line a baking sheet with parchment paper.
In a bowl, combine 1/4 cup of the Parmesan, the mascarpone, egg, cream, mint, thyme, and a little salt and pepper and stir until well mixed. Set aside.
On a lightly floured work surface, roll out the puff pastry into a 9-by-13-inch rectangle about 1/8 inch thick. Transfer the pastry to the prepared baking sheet. Using the tip of a sharp knife, score a border about 3/4 inch in from the edge all the way around the pastry sheet, piercing only the top few layers. Spread the cheese mixture evenly over the pastry inside the border, then arrange the squash slices diagonally across the tart. Brush the squash slices and the pastry edges with the olive oil.
Bake the tart for 15 minutes, then sprinkle with the remaining 1/4 cup (1 oz/30 g) Parmesan. Continue to bake until the cheese is melted and the pastry is golden, about 15 minutes longer. Let cool on the pan on a wire rack for 5 minutes. Cut into pieces and serve warm.