Summer Squash Tartlets

Will you accept this rose? Delicate summer squash combined with a tangy, bright, and herbaceous goat cheese hugged in buttery puff pastry will have you feeling rosy. Summer Squash Tartlets are an easy and elegant savory treat you will be baking up all year long.

Puff pastry is one of those magical ingredients that make creating decadent and delicious recipes a breeze. Whether it’s wrapped around succulent lobster like Lobster Wellington, or fresh and plentiful summer squash, it’s a freezer staple that bakes up buttery, flaky, and delicate every time.

Why You’ll Adore this Recipe

Whether you’re looking for a fun treat to serve up for Valentine’s Day or a way to use up that bounty of zucchini, these Summer Squash Tartlets are sure to impress. They don’t require any special skills or equipment and not only are the ingredients minimal, but you can also customize your favorite flavors.

• Easy Process – All of the steps for these zucchini rose tartlets are easy. From start to finish these come together in about an hour.
• Minimal Ingredients – You can use plain goat cheese and add your own fresh flavors or take a shortcut with using herbed goat cheese. This summer squash recipe only requires a handful of ingredients.
• Customizable – Not a fan of goat cheese? No problem! You can swap out the goat cheese in this recipe for either ricotta or Boursin.
• Make Ahead – These zucchini tartlets are delicious served warm or at room temperature. Feel free to make them earlier in the day or even the day before.

Ingredients

Puff pastry really does make everything better. It’s easy to work with once you know a few tips and tricks and is one of those ingredients that as long as you have it on hand, makes it easy to create both sweet and savory dishes that will have people thinking you spent hours in the kitchen.

• Summer Squash – Mild, delicate, and lightly sweet in flavor, yellow squash and zucchini are easy to find year-round. Their mild flavor makes them family friendly and a great canvas for other flavors. Feel free to use both, or just one.
• Puff Pastry – Buttery, rich, and flaky, this makes the perfect base for these savory tartlets.
• Goat Cheese – Mild yet tangy, this cheese is delicious on its own but a great canvas to add fresh flavors to.
• Heavy Cream – You just need a tablespoon or two to make the goat cheese easy to spread on the tender puff pastry.
• Fresh Herbs – Use your favorite variety of fresh herbs such as chives, dill, parsley, or chervil.
• Lemon Zest – Adds a little brightness that pairs with both the squash and the puff pastry.
• Garlic – Gives a sharp, bright punch to the goat cheese.
• Parmigiano-Reggiano – Adds a nutty saltiness to the squash while also helping it to brown.
• Salt – Both seasons the squash and also helps draw out its water so they don’t make the puff pastry soggy.
• Crushed Red Pepper/Pepper – Add a sprinkle of crushed red pepper flakes for just a little pop of heat or keep it milder with a sprinkle of freshly cracked black pepper.

How to Make Summer Squash Tartlets

Are you looking for a savory and simple Valentine’s Day recipe to serve up? These zucchini roses are an easy appetizer, that come together with just a few simple steps.

• Slice – Use a mandolin to slice your yellow squash and zucchini into even, thin slices.

• Dry – Spread several layers of paper towel or a cotton kitchen towel onto a baking sheet. Lay out your squash slices into a fairly even single layer. It’s okay if they overlap a little. Evenly sprinkle salt over the top of them. Place another layer of paper towels over the top and allow them to sit for 15-30 minutes. Pat off any excess moisture when ready to use.

• Slice – Roll out your puff pastry to even out the seams. Cut the puff pastry into 6 fairly equal sized strips. Don’t worry if they’re not perfect!

• Mix – Mix together your goat cheese filling until it’s smooth and creamy.
• Spread – Add a couple of teaspoons of the goat cheese mixture onto the puff pastry strips.

• Fold – Shingle the yellow squash and zucchini slices all down the strips of puff pastry, leaving the bottom exposed. Fold the bottom over.

• Roll – Roll the zucchini tartlets into a rose. Place into a parchment paper lined cupcake pan and proceed with the remaining tartlets. Sprinkle a little parmesan and crushed red pepper on top.

• Bake – Allow the zucchini roses to bake for 30-40 minutes until the puff pastry is golden brown and the squash is lightly roasted.

Substitutions

Goat cheese seems to be once of those cheeses that can be a little divisive. People either love the tang, or aren’t really fans. Here are some easy substitutions.

• Ricotta – Extremely mild and a little sweet, this would be a great base for fresh herbs and garlic. Make sure to add the heavy cream to make it spread easily.
• Boursin Cheese – You don’t need to add any additional herbs if using Boursin. This Gournay cheese comes in a variety of different flavors and has a texture slightly similar to cream cheese. Add the heavy cream to make it more spreadable.
• Whipped Cream Cheese – This will give you the tang of goat cheese. Use a plain variety and add in your own flavors or skip adding fresh herbs and garlic and use an onion and chive variety. You can also use regular cream cheese with the addition of the heavy cream.

In addition to these substitutes, you can also purchase goat cheese that already has garlic and herbs in it. Use your favorite variety.

Tools

While it’s not necessary, using a mandolin makes it easy to have uniform slices that are thin. They come in all different varieties and price levels. They also come in handy when you want to make homemade rosemary potato chips!

Baking these rose tartlets in a muffin tin makes it easy for them to maintain their shape. Lining the muffin tin with parchment paper helps wick away any moisture, allow the puff pastry to evenly brown on the bottom, and make it easy to remove the tartlets when they’re done.

Storage for Summer Squash Tartlets

These are a perfect make ahead treat. Keep them stored in an airtight container in the refrigerator and they will keep for 3-5 days. You can reheat them in the oven on a lower setting if desired.

Tips from the Beach

Whether you are making this recipe for rose tartlets, or making another puff pastry recipe, here are my top tips for working with frozen puff pastry.

• Defrost – Always defrost your puff pastry according to the package directions. You want the puff pastry pliable and soft, but not too soft because not only will it be sticky, but when the butter melts in the dough you won’t get the same flaky layers.
• Flour – Most brands of puff pastry have a floured side. You can usually skip the step of flouring your working surface if you place that side down. It also helps if your dough isn’t too soft. However, if your puff pastry seems a little sticky lightly flour your work surface and rolling pin.
• Chill – Once you have formed your creation, stick your dish in the refrigerator while you preheat your oven. This will allow the puff pastry to harden up. Cold puff pastry is happy puff pastry.
• Baking Temp – Always bake your puff pastry according to the package directions. Most brands call for 400 degrees. The high heat is part of what causes the airy and flaky layers. As the chilled butter in the dough melts it helps create that puff.

For more cheesy sides make sure to check out Roasted Red Pepper Pimento Cheese.

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