By using seasonal squash, this light and tasty dish can be made year round. This recipe was developed by test kitchen assistant Alex Saggiomo.
- 1 sheet puff pastry, thawed and rolled out slightly to loosen the dough
- 1 yellow squash, sliced into 1/4″ rounds
- 1 zucchini, sliced into 1/4″ rounds
- 1⁄2 butternut squash, cut into large cubes
- 3 cloves garlic
- 2 tbsp. olive oil plus extra
- 1⁄4 cup heavy cream
- 1⁄2 tsp. lemon zest
- 3 tbsp. goat cheese
- salt and pepper, to taste
- Preheat an oven to 350°. Place the rolled out puff pastry sheet on a sheet tray lined with parchment. Using a fork, create a border around the edges, poking holes throughout the middle of the dough to prevent it from rising. Place another sheet of parchment over top and place beans or a pie weight over the surface. Place in the oven and bake; allowing the edges to rise slightly, about 20 minutes. Remove and let cool.
- On a separate foil lined tray, arrange the butternut squash and garlic cloves in a single layer. Toss with olive oil and season with salt and pepper. Roast in a 400° oven for 30 minutes. When cool, place into a food processor with the heavy cream, lemon zest, and half of the goat cheese; process until smooth.
- On the cooled pastry, spread a coating of the squash mixture in the center. Arrange the squash and zucchini slices overtop, allowing each one to slightly overlap. Drizzle a small amount of olive oil and the remaining goat cheese, crumbled, over top. Place in a 375° oven for 30 minutes and bake until the squash starts to slightly brown, about 30 minutes. Serve warm or at room temperature.