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

Health score
4%
Sara Kate Gillingham-Ryan's Squash Ribbon Puff Pastry Tart
45 min.
6
347kcal

Suggestions

Sara Kate Gillingham-Ryan's Squash Ribbon Puff Pastry Tart is a delightful and elegant dish that's perfect for serving as an appetizer, snack, or even a light antipasti at your next gathering. This tart comes together in just 45 minutes, making it a fantastic option for those short on time but still wanting to impress their guests. Each serving contains around 347 calories, making it a relatively guilt-free indulgence.

The tart features a flaky puff pastry base, adorned with thinly sliced zucchini and yellow crookneck squash ribbons that create an eye-catching pattern. The savory filling combines mascarpone cheese, heavy cream, fresh mint, and thyme, resulting in a rich and flavorful contrast to the tender vegetables and crisp pastry. A generous sprinkle of freshly grated Parmesan cheese and a drizzle of olive oil add the perfect finishing touches, enhancing both the taste and texture of this dish.

Serve Sara Kate Gillingham-Ryan's Squash Ribbon Puff Pastry Tart while it's still warm, allowing your guests to fully appreciate the pastry's golden-brown, melt-in-your-mouth goodness and the vibrant flavors of the squash and cheese filling. This elegant yet simple dish is sure to be a hit at any gathering, and it's a wonderful way to showcase the beauty of seasonal ingredients.

Ingredients

  • large eggs 
  • teaspoon mint leaves fresh finely chopped
  • teaspoon thyme sprigs fresh finely chopped
  • tablespoons cup heavy whipping cream 
  • 0.3 cup mascarpone cheese 
  • teaspoon olive oil 
  • 0.5 cup parmesan cheese freshly grated
  • sheet puff pastry frozen thawed
  • servings salt and pepper freshly ground
  • 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.

Nutrition Facts

Calories347kcal
Protein9.15%
Fat66.04%
Carbs24.81%

Properties

Glycemic Index
19.33
Glycemic Load
10.16
Inflammation Score
-6
Nutrition Score
8.3634782925896%

Flavonoids

Eriodictyol
0.01mg
Apigenin
0.01mg
Luteolin
0.15mg
Quercetin
0.36mg

Nutrients percent of daily need

Calories:346.57kcal
17.33%
Fat:25.55g
39.31%
Saturated Fat:9.4g
58.77%
Carbohydrates:21.6g
7.2%
Net Carbohydrates:20.4g
7.42%
Sugar:1.83g
2.03%
Cholesterol:53.28mg
17.76%
Sodium:463.99mg
20.17%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.97g
15.93%
Selenium:15.61µg
22.31%
Manganese:0.31mg
15.52%
Vitamin B2:0.24mg
14.35%
Vitamin B1:0.19mg
12.9%
Folate:49.56µg
12.39%
Vitamin C:10.21mg
12.37%
Phosphorus:117.56mg
11.76%
Calcium:108.97mg
10.9%
Vitamin B3:1.97mg
9.84%
Vitamin K:9.62µg
9.16%
Vitamin A:446.45IU
8.93%
Iron:1.5mg
8.32%
Vitamin B6:0.12mg
6.01%
Zinc:0.88mg
5.84%
Potassium:199.17mg
5.69%
Magnesium:21.04mg
5.26%
Fiber:1.2g
4.8%
Copper:0.09mg
4.35%
Vitamin E:0.56mg
3.71%
Vitamin B12:0.19µg
3.24%
Vitamin B5:0.28mg
2.79%
Vitamin D:0.29µg
1.92%