Make your stash of butternut or zucchini sing with this easy, year-round summer squash tart:
Half a butternut squash, peeled, seeded, and cut into large cubes½ tsp. finely grated lemon zest1 medium zucchini, sliced into ¼-in. roundsPreheat the oven to 350°F and place the rack in the center of the oven.
Line a large baking sheet with parchment paper then place the puff pastry on it. Using a fork, create a border around the edges, poking holes throughout the middle of the dough to prevent it from rising. Place another sheet of parchment over the top and place dried beans or pie weights over the surface. Place in the oven and bake, allowing the edges to rise slightly, about 20 minutes. Remove from the oven and set aside to cool to room temperature. Turn the oven up to 400°F.
Line a second baking sheet with aluminum foil, then arrange the butternut squash and garlic atop it in a single layer. Toss with olive oil and season lightly with salt and black pepper. Roast the squash for 30 minutes, then remove from the oven and set aside to cool to room temperature. Turn the oven down to 375°F.
When the squash has cooled, transfer to a food processor along with the heavy cream, lemon zest, and half of the goat cheese; process until smooth. On the reserved pastry sheet, spread the squash purée in an even layer, leaving a thin border along all 4 edges. Arrange the yellow squash and zucchini slices overtop, allowing each one to slightly overlap. Drizzle a small amount of olive oil over the top, then dot with the remaining goat cheese. Transfer to the oven and bake the tart until the squash is slightly browned, about 30 minutes. Cut into slices and serve warm or at room temperature.
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