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.