Sara Kate Gillingham-Ryan's Squash Ribbon Puff Pastry Tart

Ingredients

• 1 large eggs 
• 1 teaspoon mint leaves fresh finely chopped
• 1 teaspoon thyme sprigs fresh finely chopped
• 2 tablespoons cup heavy whipping cream 
• 0.3 cup mascarpone cheese 
• 1 teaspoon olive oil 
• 0.5 cup parmesan cheese freshly grated
• 1 sheet puff pastry frozen thawed
• 6 servings salt and pepper freshly ground
• 1 large zucchini yellow with a mandoline or vegetable peeler trimmed very thinly sliced lengthwise

Equipment

• bowl
• frying pan
• baking sheet
• baking paper
• oven
• knife
• wire rack

Directions

1. Preheat the oven to 375°F . Line a baking sheet with parchment paper.
2. In a bowl, combine 1/4 cup of the Parmesan, the mascarpone, egg, cream, mint, thyme, and a little salt and pepper and stir until well mixed. Set aside.
3. On a lightly floured work surface, roll out the puff pastry into a 9-by-13-inch rectangle about 1/8 inch thick.
4. Transfer the pastry to the prepared baking sheet. Using the tip of a sharp knife, score a border about 3/4 inch in from the edge all the way around the pastry sheet, piercing only the top few layers.
5. Spread the cheese mixture evenly over the pastry inside the border, then arrange the squash slices diagonally across the tart.
6. Brush the squash slices and the pastry edges with the olive oil.
7. Bake the tart for 15 minutes, then sprinkle with the remaining 1/4 cup (1 oz/30 g) Parmesan. Continue to bake until the cheese is melted and the pastry is golden, about 15 minutes longer.
8. Let cool on the pan on a wire rack for 5 minutes.
9. Cut into pieces and serve warm.