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The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
Dough boy! This summer squash tart is artisanal and seasonal. Heinen’s has a great assortment of locally grown zucchini and yellow squash in full bloom. During these hot summer months, I love to bite into a piece of warm bread topped with light and creamy whipped cheese and fresh veggies. It’s the perfect summer treat.
That’s why I created this easy Summer Squash Tart with little-to-no time spent using the hot oven. The best part is my homemade basil oil that you’ll drizzle over the top before taking the first bite.
- Total time:
- 0min
Ingredients
For the Summer Squash Tart
- 1 yellow squash, peeled
- 1 zucchini, peeled
- 10 cherry tomatoes, sliced in half long ways
- 2 tubes of Pillsbury crescent roll dough
- Heinen’s olive oil spray
- A couple sprigs of fresh thyme
For the Whipped Creamy Cheese
- 1 cup full fat ricotta
- ½ cup triple cream brie
- 2 tsp. dried oregano
- 2 tsp. dried thyme
- 1 Tbsp. garlic powder
- 2 Tbsp. olive oil
- Pinch of salt and pepper
- Juice and zest of ½ lemon
For the Basil Oil
- 1 cup olive oil
- 10-12 fresh basil leaves
- Juice and zest of ½ lemon
- Pinch of salt
Instructions
For the Summer Squash Tart
- Preheat your oven to 375˚F. Line a sheet pan with parchment paper.
- Take Pillsbury crescent dough sheets and pinch the perforated lines closed to form one cohesive sheet of dough.
- Lay one of the dough sheets flat on the parchment paper, spray with olive oil spray and lay the next sheet on top.
- Bake for 10-12 minutes or until the dough puffs up and turns golden brown.
- While the dough is baking, add all of the whipped creamy cheese ingredients to a large bowl and mix until smooth. Set the cheese mixture aside.
- Cut the tomatoes in half.
- With a peeler, start at one end of the squash and run the peeler down the long side with medium pressure. Keep doing this while turning the squash after every peel until you reach the squash seeds. Do not peel into the seeds. You should have many long strips of squash at this point. Sprinkle them with salt to draw out the moisture before rolling them into the spiral squash blossoms.
- Repeat peeling process with the zucchini.
- When the dough is done baking, remove it from the oven. Allow to cool and then spread the cheese mixture over top.
- Add the squash and zucchini blossoms and sliced tomatoes. Arrange them however you like, I like to make mine look like they are leaves and blossoms coming off of a long stem.
For the Basil Oil
- Boil 2 cups of water. Once boiling, add the basil leaves and continue to boil for 1 minute. This will blanch the leaves, allowing them to keep their vibrant green color.
- Remove the leaves and pat them dry.
- Add blanched basil and the rest of the ingredients to a food processor. Blend until well incorporated.
- Drizzle over top of summer squash tart.
Note: You can serve this bread chilled with the raw squash, zucchini and tomatoes, or you can pop it in the oven bake at 375˚F oven for another 10 minutes.
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