I have two solid reasons why you should periodically go through your freezer and clean house. I did just that and found a sheet of puff pastry and a homemade chocolate chip ice cream sandwich leftover from a party!
Okay, I admit I was more excited about finding the ice cream sandwich than the pastry butwho cares, it was a total win-win. Findingthat pastry meant I could make something simple and quick, which is what I needed this weekend.
Buying already made puff pastry is always the way to go. I remember watching huge sheets of it being made in my very first bakery job and wow...It takes a lot of time.
I decided a puff pastry squash tart would be perfect. Most recipes I've seen like this would have you sprinkle some cheese on the base of the dough before laying the vegetable on top.
But I wanted something more creamy, so I used some garlic and herb Rondele Cheese Spread and sliced my green and yellow squash super-thin. Pre bake the puff pastry and then all you need to do is spread on that delicious creamy cheese and add the squash, drizzle with olive oil and you have a really cool appetizer or salad side!
If you don't have a rectangle tart pan, you can use a 13 x 9 inch cookie sheet. roll the dough out as described and then turn the dough about an inch back into the center to create a border.
Continue with the rest of the ingredients. Best served warm. Reheat leftovers in a 425 degree oven for 7 minutes. Using a microwave will turn the pastry soggy.
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