Best Summer Squash Tart With Mascarpone Cream Cheese Filling Recipes

Mascarpone Tart Filling image

Provided by spatchcock

Categories Tarts

Time 15m

Yield 1 9inch tart

Number Of Ingredients 6

4 ounces cream cheese, softened
1/4 cup heavy cream
1/3 cup powdered sugar, plus
1 tablespoon powdered sugar, sifted
1/4 teaspoon vanilla
4 ounces fresh mascarpone

Steps:

Beat cream cheese, heavy cream, powdered sugar and vanilla until fluffy Fold in mascarpone.
Spread on the bottom of a pre-baked 9-inch tart shell and top with fresh berries or fruit.

Nutrition Facts : Calories 790.6, Fat 61.6, SaturatedFat 38.6, Cholesterol 206.3, Sodium 358.9, Carbohydrate 52.6, Sugar 47.4, Protein 9.8

Rustic Summer Squash Tart image

Provided by CookingONTheSide

Categories Peppers

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 lb mixed summer squash (zucchini, yellow squash and pattypan, cut into 1/4-inch rounds)
2 shallots, thinly sliced
2 teaspoons fresh thyme or 2 teaspoons fresh marjoram, chopped
1 teaspoon chopped garlic
fresh ground black pepper
1 refrigerated pie crust (from a 15-ounce box)
4 ounces Roquefort cheese (or other good-quality blue cheese) or 4 ounces gorgonzola (or other good-quality blue cheese)
1 roasted yellow peppers (freshly roasted or from a jar) or 1 red pepper (freshly roasted or from a jar)
1 large plum tomato, sliced and seeds removed
1 large egg, beaten

Steps:

Heat oil in large nonstick skillet over medium heat.
Add squash and shallots and cook, turning pieces as they start to color, 7 minutes or until crisp-tender.
Remove from heat, stir in thyme, garlic and pepper to taste, cool to room temperature.
Heat oven to 400 degrees F.
Line a baking sheet with parchment paper, unroll or unfold pie crust on the parchment.
With a rolling pin, roll crust to a 13-inch round.
Crumble half the cheese over crust to within 2 inches of edge.
Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg.
Bake 35-40 minutes or until pastry is golden.
Slide tart, still on parchment, onto a wire rack.
Crumble remaining cheese over top.
Let cool before serving.