Summer is here and so is the bounty of vegetables it brings. Sure, a simple salad or quick veggie saute let their simple, pure flavors shine, but it's also nice to be a little more creative. Serve this tart with a fruit salad and a chilled rose for a lovely garden lunch.
1/2 recipe whole wheat puff pastry with a dash or italian herbs
1/3 c. cream
3 c. chopped fresh spinach
dash of salt and pepper
1 yellow squash
1/4 c. finely grated parmesan
- Roll out the puff pastry and cut a circle at least 1 inch larger than the bottom of your tart pan.
- Drape the pastry into the pan and gently press it into the corners. Roll in any excess dough at the edge, then press the dough into the fluting all around the side wall with your finger.
- Thinly slice a yellow squash and divide it in half.
- Line the bottom of the tart with half of the squash.
- In a bowl, combine 1 egg, 1/2 c. cream, and a dash of salt and pepper. Whisk.
- Roughly chop spinach, giving you 3 loose cups.
- Add the spinach and 1/4 c. parmesan to the liquids and toss.
- Spoon the spinach mix into the tart shell. There will be a few tablespoons of liquid towards the bottom: set this aside.
- Place the rest of the squash on top of the tart in a decorative manner.
- Drizzle the remaining liquid over the top, then grate some additional parmesan.
- Bake for about 25 minutes at 400 degrees until the crust and cheese start to become golden.