Home Recipes Savories Summer Squash Tartlets

Summer Squash Tartlets

Summer Squash Tartlets

Squash and zucchini have never looked prettier than when sliced into ribbons and rolled up to form the rosettes that top the pine nut filling of these savory tartlets. Summer Squash Tartlets pictured with Crab and Corn-Stuffed Cherry Tomatoes

Summer Squash Tartlets
Serves: 12
 
Ingredients
  • 1 cup pine nuts, lightly toasted
  • ½ cup grated Parmesan cheese
  • 1 clove garlic, peeled and chopped
  • 1 teaspoon salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 (14.1-ounce) package refrigerated piecrust dough (2 sheets)
  • 1 medium-large zucchini
  • 1 medium-large yellow squash
  • 2 tablespoons olive oil, divided
  • 1 tablespoon fresh lemon juice
Instructions
  1. Preheat oven to 375°. Spray 12 (2¼-inch) fluted tartlet pans with cooking spray.
  2. In the work bowl of a food processor, combine pine nuts, cheese, garlic, ½ teaspoon salt, and ½ teaspoon pepper. Pulse until a fine paste forms.
  3. On a lightly floured surface, unroll dough. Using a 3½-inch round cutter, cut 6 rounds from each dough sheet. Transfer each round to a prepared tartlet pan, pressing into bottom and up sides. Using the wide end of a chopstick, gently press dough into indentations in sides of pans. Trim excess dough. Using a fork, prick bottom of dough in each tartlet pan a few times. Place tartlet pans on a rimmed baking sheet. Freeze for 15 minutes.
  4. Spread 1 tablespoon pine nut paste into bottom of each prepared tartlet pan.
  5. Using a vegetable peeler, cut very thin ribbons of zucchini and yellow squash. (Trim ribbons as necessary to remove any seeds.)
  6. Starting at one end, tightly roll up a yellow squash ribbon. Place rolled up yellow squash at the end of a zucchini ribbon, and tightly roll up zucchini ribbon, encasing squash roll. Press roll into pine nut filling in bottom of a prepared tartlet pan. Using desired pattern, wrap yellow squash and zucchini ribbons around roll in center of tartlet pan to create a rosette, pressing gently into filling to secure. Repeat with remaining yellow squash and zucchini ribbons and tartlet pans. Place prepared tartlet pans on a rimmed baking sheet.
  7. Brush vegetables lightly with 1 tablespoon olive oil.
  8. Bake until tartlet crusts are golden brown, 18 to 20 minutes. Let cool on a wire rack before carefully removing tartlets from pans. Serve at room temperature within 2 hours.
  9. Just before serving, in a small bowl, whisk together remaining 1 tablespoon olive oil, lemon juice, remaining ½ teaspoon salt, and remaining ½ teaspoon pepper until combined. Drizzle over tartlets.
Notes
MAKE-AHEAD TIP: Pine nut paste can be made 5 days in advance, stored in an airtight container, and refrigerated until needed.

 

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