Summer Squash Lattice Ricotta Tart

Ricotta Filling:
1/2 cup ricotta
1/2 shallot, minced
Zest and juice from 1/2 of a lemon
Salt and pepper

Tart:
1 sheet of frozen puff pastry, slightly thawed
1 medium zucchini
2 yellow squash
1 large egg, plus a teaspoon of milk (for egg wash)

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment and set aside.

2. In a small bowl, add the ricotta, minced shallot, zest and juice from the 1/2 of a lemon. Save the other half for lemonade--it's summer! Add salt and pepper to taste. I added about 1/2 teaspoon of salt and a few cracks of freshly ground pepper. Set this aside, too.

3. Using a mandoline or vegetable peeler (I used this vegetable peeler - only $4!), thinly slice 1 zucchini and both of the yellow squash. I found that not every slice was usable. There were definitely a handful of slices that came out all messed up and scraggely. No biggie - just save the scraps and add them to your morning eggs.

4. Roll out the slightly thawed out frozen puff pastry to about 1/16 inch thickness. Trim the edges so you have a rectangle. Mine measured about 8 1/2" x 10".

5. You don't want the puff pastry's center to puff up, only the border. So, take a paring knife and score a 1/4-inch border; and then, using a fork, score the center of the puff pastry.

6. Add a few tablespoons of ricotta mixture to the center of the puff pastry, pushing it out to the sides and stopping just before you reach the outline you just made. Add a bit more ricotta until it's about 1/4-inch thick.

7. Lay slices of zucchini side by side. Using the yellow squash, weave a lattice pattern over and under the zucchini. The zucchini and squash will shrink a little in the oven so it's okay to have a little excess zucchini/squash hitting the border. Brush the border with the egg wash and transfer to the preheated oven. Bake for 10-12 minutes, until the edges are golden brown. Remove from oven and slice. It's delicious served warm or room temperature.
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