This past week I was up in Michigan for Dwight’s annual family reunion. I had brought some zucchini and squashes from the garden with us that I needed to do something with. I wanted to make something that was good for the site, but also something that his family would eat.
Basically, I needed easy and simple. Which is kinda what most people want if feeding a crowd. I went with a zucchini tart recipe using store bought puff pastry. First of all, how can you not like puff pastry???? Second – talk about easy!!!
Then I decided make a ricotta and Parmesan cheese spread for the base. As much as I like goat cheese, I didn’t want something like that because it can be over powering and it’s not loved by everyone else. It’s one of those things you need to keep in mind when cooking for large groups of people. You aren’t going to make everyone happy – ever – but by trying to keep it simple, you’ll at least not make everyone hate it :).
- 1 frozen puff pastry
- 1 cup ricotta cheese
- 1 cup grated mozzarella cheese
- 1 medium zucchini
- 1 medium yellow squash
- 1/2 pint of cherry tomatoes
- 1 cup or package of basil
- 1 tsp olive oil
- Kosher salt
- Thaw the puff pastry and then roll out to about an inch thick with some flour. Place on a baking sheet and place in the fridge for 30 minutes.
- While the pastry is re-setting, slice the zucchini, squash and cherry tomatoes. Toss with some olive oil and salt. Chop the basil and then mix with the ricotta and mozzarella cheese. Also add a pinch of salt to the mix.
- Pre-heat the oven to 400F.
- Take the puff pastry out of the fridge. Dock the dough and by docking I mean taking a fork and piercing it. Leave the outside though because you want to it to puff up. Spread the cheese mixture on the bottom of the puff pastry. Lay out the squashes and tomatoes on top. Place in the oven for 45-50 minutes.
- Once you've got a nice color and the dough is crisp, remove and garnish with some basil.