Summer Squash Tartlets

Two-tier crystal serving stand filled with red pepper canapé bites topped with cheese, set beside a bouquet of white flowers.

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Summer Squash Tartlets
 
Makes 12
Ingredients
  • 1 cup pine nuts, lightly toasted
  • 1⁄2 cup grated Parmesan cheese
  • 1 clove garlic, peeled and chopped
  • 1 teaspoon salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 (14.1-ounce) package refrigerated piecrusts
  • 1 medium-large zucchini
  • 1 medium-large yellow squash
  • 2 tablespoons olive oil, divided
  • 1 tablespoon fresh lemon juice
Instructions
  1. Preheat oven to 375°. Spray 12 (21⁄4-inch) fluted tartlet pans with cooking spray.
  2. In the work bowl of a food processor, combine pine nuts, cheese, garlic, 1⁄2 teaspoon salt, and 1⁄2 teaspoon pepper. Pulse until a fine paste forms.
  3. On a lightly floured surface, unroll piecrust dough. Using a 31⁄2-inch round cutter, cut 6 rounds from each dough sheet. Transfer each round to a prepared tartlet pan, pressing into bottom and up sides. Using the wide end of a chopstick, gently press dough into indentations in sides of pans. Trim excess dough. Using a fork, prick bottom of dough in each tartlet pan a few times. Place tartlet pans on a rimmed baking sheet. Freeze for15 minutes.
  4. Spread 1 tablespoon pine nut paste into bottom of each prepared tartlet pan. 5. Using a vegetable peeler, cut very thin ribbons of zucchini and yellow squash. (Trim ribbons as necessary to remove any seeds.)
  5. Starting at one end, tightly roll up a yellow squash ribbon. Place rolled up yellow squash at the end of a zucchini ribbon, and tightly roll up zucchini ribbon, encasing squash roll. Press roll into pine nut filling in bottom of a prepared tartlet pan.
  6. Using desired pattern, wrap yellow squash and zucchini ribbons around roll in center of tartlet pan to create a rosette, pressing gently into filling to secure. Repeat with remaining yellow squash and zucchini ribbons and tartlet pans. Place prepared tartlet pans on a rimmed baking sheet.
  7. Brush vegetables lightly with 1 tablespoon olive oil.
  8. Bake until tartlet crusts are golden brown, 18 to 20 minutes. Let cool on a wire rack before carefully removing tartlets from pans. Serve at room temperature within 2 hours.
  9. Just before serving, in a small bowl, whisk together remaining 1 tablespoon olive oil, lemon juice, remaining 1⁄2 teaspoon salt, and remaining 1⁄2 teaspoon pepper until combined. Drizzle over tartlets.
  10. Kitchen Tip: Pine nut paste can be made 5 days in advance, stored in an airtight container, and refrigerated until needed.

 

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