Print

Summer Squash Tartlets

Rose Tartlets
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Butter puff pastry is filled with a tangy and herbaceous goat cheese and delicate petals of zucchini and yellow squash.  

  • Author: Nicole Stover
  • Prep Time: 45
  • Cook Time: 40
  • Total Time: 1 hour 25 minutes
  • Yield: 6 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Ingredients

Units Scale
  • 1 sheet puff pastry, defrosted according to package directions
  • 1 yellow squash, small
  • 1 zucchini, small
  • 4 oz goat cheese, room temperature
  • 1–2 tablespoons heavy cream
  • 2 tablespoons soft fresh herbs such as parsley, chives, dill, basil, or chervil
  • 1 garlic clove, finely minced
  • 2 teaspoons lemon zest
  • 1 tablespoon Parmigiano-Reggiano, grated
  • 1/2 teaspoon crushed red pepper flakes or black pepper
  • Kosher salt

Instructions

  1. Use a mandolin to slice even, thin sliced of yellow squash and zucchini. 
  2. Line a baking sheet with several layers of paper towel or a clean cotton kitchen towel. Layer the squash over the top and lightly salt them.
  3. Place another layer of paper towel over the top and allow them to drain for 15-30 minutes. press off any excess moisture. 
  4. Preheat oven or grill to 400 degrees. Line a muffin tin with 6 pieces of parchment paper cut to size. You want them to overhang a little.
  5. Mix together the goat cheese, heavy cream, lemon zest, herbs, and garlic. Start with one tablespoon of cream and if it still seems a little thick add the additional tablespoon.
  6. Roll out the puff pastry until it is an even thickness and the folds are flattened.
  7. Cut the puff pastry into 6 fairly even strips. Don’t worry if they’re not perfect!
  8. Spread 2 teaspoons of the goat cheese mixture onto the puff pastry.
  9. Shingle the squash down the puff pastry, leaving the bottom bare.
  10. Fold over the bottom of the puff pastry.
  11. Roll the strip into a rose. Place into the prepared muffin tin. Repeat with remaining strips.
  12. Sprinkle a little parmesan over the top of each rose. Sprinkle crushed red pepper or black pepper.
  13. Bake for 30-40 minutes until the puff pastry is golden and the squash is lightly roasted.
  14. Remove from the muffin tin and allow to briefly cool.

Notes

You can use ricotta, herb goat cheese, cream cheese, or Boursin for this recipe.

Find it online: https://beachgirlgrills.com/summer-squash-tartlets/