Dinner · Appetizer · Vegetarian · Mediterranean

Summer Squash Tart With Whipped Feta

This elegant summer squash tart features a flaky crust and a savory whipped feta base, perfect for showcasing your peak-season garden harvest.

4.9(369 reviews)
·By Ethan Brooks·
Summer Squash Tart With Whipped Feta — Mediterranean Dinner served and photographed from above
Prep
25 min
Cook
35 min
Difficulty
Medium
Serves
6

Preparation

Get these tasks done before you start cooking.

Vegetable Prep

  1. 1

    Degorge the Squash

    Place zucchini and yellow squash slices in a colander and toss with salt. Let sit for 15 minutes to draw out excess moisture.

    Tip: Pat the slices very dry with paper towels after resting to prevent a soggy crust.

Whipped Feta

  1. 1

    Blend the Base

    In a food processor, combine feta, yogurt, garlic, lemon juice, and thyme. Pulse until smooth and spreadable.

    Tip: If the mixture is too thick, add a teaspoon of olive oil.

How to Make Summer Squash Tart With Whipped Feta

Total time: 1 h · Yields 6 servings

  1. 1

    Preheat and Prep Pastry

    Preheat your oven to 200°C (400°F). Roll out the puff pastry on a piece of parchment paper to a 25x30 cm rectangle. Score a 1 cm border around the edges with a knife, taking care not to cut all the way through.

  2. 2

    Apply Cheese Base

    Spread the whipped feta mixture evenly inside the scored border. Use the back of a spoon to create a smooth, level layer.

  3. 3

    Arrange Squash

    Layer the dried squash slices over the feta in an overlapping pattern, alternating colors. Brush the exposed vegetables lightly with olive oil.

  4. 4

    Bake until Golden

    Brush the pastry border with the beaten egg wash. Bake for 30 to 35 minutes, or until the pastry is deeply golden brown and puffed, and the squash is tender.

Chef's Tips

  • Use a mandoline for perfectly even squash slices to ensure they cook at the same rate.
  • Do not skip the salting step for the squash, as the water content will ruin the pastry crispness.
  • Ensure the puff pastry is cold when it goes into the oven for the best rise.

What to Serve with Summer Squash Tart With Whipped Feta

The garlic butter sauce is the star — pick sides that soak it up or balance the richness.

  • Serve warm as a light lunch
  • Cut into small squares for a cocktail party appetizer
  • Pair with a crisp glass of Sauvignon Blanc

Recipe Variations

Once you've mastered the base recipe, try these popular twists.

Variation

Add a drizzle of hot honey after baking for a sweet and spicy kick.

Variation

Swap thyme for fresh basil or mint for a different herbal profile.

Variation

Add a layer of caramelized onions beneath the feta for deeper savory flavor.

Storage & Reheating

Best eaten fresh. Leftovers can be stored in an airtight container for 2 days and crisped up in a 180°C oven for 5 minutes.

Further reading

Frequently asked questions

Can I make this summer squash tart ahead of time?

You can prepare the whipped feta and slice the squash a day in advance, but assemble and bake the tart just before serving to keep the pastry crisp.

Why is my summer squash tart soggy?

Soggy crust is usually caused by excess moisture in the squash. Make sure to salt the slices and pat them completely dry before layering.

Can I use store-bought pie crust instead of puff pastry?

Yes, but the texture will be denser. Puff pastry provides the signature airy, laminated layers that define this dish.

Is feta the only cheese that works?

No, you can substitute with goat cheese or ricotta, though you may need to add extra salt as feta is naturally quite briny.

What is the best way to reheat the tart?

Reheat in a 180°C (350°F) oven or air fryer until the pastry is crisp again. Avoid the microwave as it will make the crust chewy.

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