Summer Squash Tarts


Smoky, crunchy bacon complements the creamy, cheesy filling in these individual pies.

Summer Squash Tarts
  • 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
  1. Preheat oven to 400°. Line a baking sheet with paper towels.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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.