• 1 sheet all-butter puff pastry, thawed if frozen 

  • 1 log of goat cheese, 6 oz. at room temperature (reserve 1 oz. for garnish crumble – keep refrigerated)

  • ¼ cup of basil pesto

  • 1-2 local summer squash, thinly sliced

  • 10 small heirloom tomatoes, sliced 

  • ½ cup green olives, sliced

  • 1 small yellow onion, sliced

  • 1 large egg, lightly beaten, at room temperature

  • extra-virgin olive oil 

  • kosher salt, freshly ground black pepper and red pepper flakes

  • all-purpose flour, for rolling out the puff pastry dough

COOKING INSTRUCTIONS

Heat oven to 425 degrees. On a lightly floured surface, roll out puff pastry into a (approximately) 13”—11” rectangle, about 1/8-inch thick. Transfer the dough to a parchment-lined cookie sheet. With a sharp knife, lightly score a ½” border around the edges of the puff pastry. We will later refer to this area as “the frame”.

Combine the 6 oz. of softened goat cheese and basil pesto in a mixing bowl. The goat cheese, if softened, should mix evenly with the pesto. If the goat cheese-pesto mixture is not soft enough, refrigerate the puff pastry (so it does not get too soft) until the goat cheese & pesto mixture is ready to easily spread.  

In a non-stick skillet add the olive oil and sauté the onions and squash until softened and lightly browned, about 5 minutes. Season with salt and crushed red pepper flakes. Set aside to cool. 

Spread the goat cheese & pesto mixture evenly inside the scored border (or frame) of the puff pastry. Assemble the tart with the squash, onions, tomatoes and green olives. Imagine the puff pastry is a painting and you are composing your “food art” inside the scored frame.

Season with freshly ground black pepper and fresh thyme. With a pastry brush lightly brush the beaten egg over the edge of the puff pastry, the frame.

Bake until the pastry is puffed and golden, 25 -30 minutes. Let it cool on a cookie sheet for 10 minutes. Also, if your pastry “bubbles” up, poke the bubbled area with a pairing knife to deflate the air. 

Crumble the remaining 1 oz. of goat cheese & ENJOY.

Watch Jennie’s demonstration of creating this edible art!