• 1 sheet puff pastry or pie crust dough
• 1 cup ricotta cheese
• 1 tsp garlic powder or minced garlic
• 1 tsp salt, divided
• Black pepper
• ¼ tsp red pepper flakes (optional)
• ½ cup shredded cheese (use your favorite)
• 1 tbsp fresh parsley, finely chopped
• 1 tsp dill weed
• Olive oil
• 1 egg
• 1 medium yellow squash, cut into thin rounds (about 1 cup)
• 1 medium zucchini, cut into thin rounds (about 1 cup)

Let the puff pastry or pie crust come to room temperature. Lightly flour a board and place the dough on top. Sprinkle a little flour on top and smooth over dough. Carefully roll the dough until it is about 1/8-1/4” thick and a little larger than the pan you are using.

In a medium bowl, combine the ricotta, parsley, dill, egg, ½ teaspoon salt, and mix well. Fold in half of the cheese. Set aside.

In a large bowl, combine the zucchini, yellow squash, ½ teaspoon salt, red pepper flakes, and drizzle with olive oil (about 2-3 tablespoons). Add pepper to taste and mix well. Make sure that the squash is lightly covered with seasoning and oil.

Preheat the oven to 350F.

If using a non-stick pan, lightly spray with oil. Gently lay the rolled dough over the pan and press into pan. There should be enough dough to hang over the top of the pan. You’ll trim this off before putting it into the oven.

Once the dough is in the pan, spread a thin layer of the ricotta mixture in the bottom (about 2 tablespoons). Taking the zucchini and yellow squash, arrange in a single layer on top of the ricotta. Add another layer of ricotta on top of the squash. This layer should be thicker, and will take around ¼ cup depending on the pan used.

Repeat the squash and ricotta layers until you reach the top of the pan. You want to end with a thin ricotta layer. Carefully trim the dough at the edge of the pan. If you have enough dough left, you can cut into shapes or make a decorative edge around the pan.

Top with the remaining cheese and bake 40-50 minutes, until the crust is golden and the squash is soft when poked with knife.

Remove from the oven and let cool at least 30 minutes before serving. This can be served warm or at room temperature.

Notes:

You can substitute asparagus for the squash and zucchini, but check the tart after 30 minutes in the oven. If it isn’t done then let it bake another 10-15 minutes, checking it every 5 minutes.

This is a great way to use whatever you have on hand for cheese and any leftover cooked vegetables or meat. Make sure to thinly slice or dice the meat used so that the tart is easy to eat.