Smoky, crunchy bacon complements the creamy, cheesy filling in these individual pies.
Summer Squash Tarts
Ingredients
- 2 small yellow squash, cut lengthwise into ⅛-inch-thick slices
- 2 small zucchini, cut lengthwise into ⅛-inch-thick slices
- 1¼ teaspoons kosher salt, divided
- 3 slices center-cut bacon
- ½ (17.3-ounce) package frozen puff pastry, thawed according to package directions
- 1 large egg, lightly beaten
- 1 (8-ounce) package cream cheese, softened
- ¼ cup freshly grated Parmesan cheese
- ¼ cup chopped green onion
- 1 small clove garlic, grated
- ¼ teaspoon ground red pepper
- Garnish: chopped green onion, ground black pepper
Instructions
- Preheat oven to 400°. Line a baking sheet with paper towels.
- In a medium bowl, toss together squash, zucchini, and ¾ teaspoon salt. Let stand for 15 minutes. Gently rinse squash. Place squash in a single layer on prepared pan; pat dry.
- On a 14-inch cast-iron baking pan, cook bacon over medium heat, turning occasionally, until fat starts to render and bacon begins to curl, 4 to 7 minutes. Transfer bacon to a cutting board, reserving drippings in a small bowl. Let bacon cool slightly; chop into ½-inch pieces. Wipe pan clean; spray with cooking spray.
- On a lightly floured surface, roll dough into a 10½ × 9-inch rectangle; cut in half lengthwise, then crosswise into thirds, creating 6 rectangles. Gently transfer pastry rectangles to prepared pan. (They will fit snugly.) Using a small sharp knife, score a ½-inch border within each rectangle. Brush borders with egg wash.
- In a medium bowl, stir together cream cheese, Parmesan, green onion, garlic, red pepper, and remaining ½ teaspoon salt; divide mixture among pastry rectangles (about 2½ tablespoons each), spreading within scored border. Arrange squash on cream cheese mixture, trimming as needed. Brush squash with reserved drippings; top with bacon.
- Bake until pastry is golden brown and bacon is crisp, 20 to 25 minutes. Garnish with green onion and black pepper, if desired. Serve immediately.
Notes
KITCHEN TIP: For a vegetarian-friendly version of the squash tarts, simply skip the bacon, and brush the vegetables with a bit of vegetable oil before baking.
