CHEESY SUMMER SQUASH & SWEET CORN TART

Recipe by the Leek and the Carrot

Serves 4-6

Takes 1 hour

Ingredients:

2 puff pastry sheets (17.25 ounces)

2 summer squashes, sliced very thin (1/16-inch)

1 teaspoon kosher salt, divided

1 cup shredded mozzarella

1/3 cup shredded parmesan

1 cippolini onion, thinly sliced

2 ears corn, cooked and kernels removed

4 ounces goat cheese

1 tablespoons olive oil

10 twists freshly ground black pepper

1/2 teaspoon red pepper flakes

Directions:

1. Remove puff pastry sheets from the freezer and begin to thaw. 

2. Lay out a towel (or a couple layers of paper towels) on a baking sheet. Add squash (they will overlap a lot, that’s fine) and sprinkle with 1/2 teaspoon salt. Allow to sit until the puff pastry is ready to be rolled (about 30 minutes). This will remove a lot of the excess moisture from the squash. 

3. Preheat oven to 425 degrees F and line a 17.75” x 13” baking sheet with parchment paper.

4. Unfold puff pastry sheets and roll out slightly so that each fits half of the parchment-lined baking sheet. They will overlap ever so slightly. Sprinkle puff pastry with mozzarella and parmesan leaving a 1/2-inch border. 

5. Place a towel (or a couple layers of paper towel) over the squash and press down gently to remove excess water. Add squash to the puff pastry, again leaving a borden. The squash will overlap a great deal. Don’t worry about that, just try to keep the piles relatively even. Top with onion, corn, and goat cheese. Finish by drizzling with olive oil and then seasoning with remaining 1/2 teaspoon salt, black pepper, and red pepper flakes.  

6. Bake in a preheated oven for 25-30 minutes or until the crust is golden brown.