If you’re like most Southern cooks, you probably have a stash of puff pastry in the freezer for parties. After all, what occasion isn’t improved by a buttery square of pastry? If you’re looking for an impressive appetizer for a summer get-together, try this light and fresh Squash Tart, made with ribbons of raw zucchini and yellow squash tossed in our Summer Sauce, a bright green, herbaceous vinaigrette made with olive oil, mint, basil, and parsley. The only trick to getting a picture-perfect tart crust is to blind bake the puff pastry. Place the puff pastry on parchment, and roll pastry into a 14- x 11-inch rectangle. Fold the pastry edges to create a 3/4-inch border; prick pastry beside border evenly with a fork. Place a sheet of parchment over puff pastry, and place pie weights evenly over the pastry inside border. Bake the pastry in a preheated oven until golden brown, about 30 minutes. Remove and discard the pie weights and top sheet of parchment.Freshly grated Parmesan is a wonderfully salty and savory finishing touch for this beautiful dish. Slice it into small pieces and serve with drinks, or turn it into a light first course by serving it with mixed greens on the side.
Preheat oven to 400°F. Place a sheet of parchment paper on a rimmed baking sheet. Place puff pastry on parchment, and roll pastry into a 14- x 11-inch rectangle. Fold pastry edges to create a 3/4-inch border; prick pastry beside border evenly with a fork. Place a sheet of parchment over the pastry, and place pie weights evenly over pastry inside border. Bake pastry in preheated oven until golden brown, about 30 minutes. Remove pie weights, and discard top sheet of parchment.
Toss shaved zucchini with 2 tablespoons of the Summer Sauce. Top pastry evenly with zucchini, Parmesan, and remaining 1 tablespoon Summer Sauce. Sprinkle tart with kosher salt and black pepper.