Variation
Add a drizzle of hot honey after baking for a sweet and spicy kick.
This elegant summer squash tart features a flaky crust and a savory whipped feta base, perfect for showcasing your peak-season garden harvest.

Get these tasks done before you start cooking.
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.
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.
Total time: 1 h · Yields 6 servings
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.
Spread the whipped feta mixture evenly inside the scored border. Use the back of a spoon to create a smooth, level layer.
Layer the dried squash slices over the feta in an overlapping pattern, alternating colors. Brush the exposed vegetables lightly with olive oil.
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.
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
Once you've mastered the base recipe, try these popular twists.
Add a drizzle of hot honey after baking for a sweet and spicy kick.
Swap thyme for fresh basil or mint for a different herbal profile.
Add a layer of caramelized onions beneath the feta for deeper savory flavor.
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.
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.
Soggy crust is usually caused by excess moisture in the squash. Make sure to salt the slices and pat them completely dry before layering.
Yes, but the texture will be denser. Puff pastry provides the signature airy, laminated layers that define this dish.
No, you can substitute with goat cheese or ricotta, though you may need to add extra salt as feta is naturally quite briny.
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.






Looking for something different? Browse by category.