More cheese would weigh it down...
Puff Pastry Squashed Tart
I didn't use a recipe for this, I just kinda threw it together last minute. There's not a lot to it, but it was very tasty and I really cannot offer suggestions to improve upon it. One could argue for more cheese, but in this case, less cheese provided a nice light snack, and I think too much cheese would have made it too heavy. In this form, it would make a good appetizer when sliced into finger-food portion sizes.
1 sheet puff pastry, thawed
3 or 4 small to medium sized yellow squash, sliced (I peeled them, too)
mozzarella cheese, shredded or sliced
Romano cheese, shredded
garlic salt
Italian seasoning
I pre-cooked the squash in the microwave (about 5 minutes), because I wanted to get some of the water out of it, so it didn't make the puff pastry soggy. Drain in a mesh strainer and/or pat dry with paper towels before adding to crust.
Roll out your puff pastry on a large cookie sheet or a jellyroll pan:
Fold the edges over inward to create a crust along the edge; brush with water (underneath) and press with fork. Then poke holes in the center of the puff pastry for pre-baking a short time:
After about 10-12 minutes at 350˚, remove puff pastry from oven, and add squash:
Top with cheese and seasonings; bake an additional 15-20 minutes until crust is done and cheese begins to brown:
p.s. Yes, that is a sliced-up string cheese on top because that was the only cheese I had on hand...
3 comments:
Looks great! Did precooking the squash make it squishy? I like squash but if it's too soft it kind of bugs me.
No, it was fine; tender, but not mushy like baby food. Enough, though, that there was a nice contrast between the crispy crust and the softness of the squash. It tasted wonderful!
what a gorgeous tart!! I am really getting into baking with veggies!
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