Sara Kate Gillingham-Ryan'S Squash Ribbon Puff Pastry Tart

• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup mascarpone cheese
• 1 large egg
• 2 tablespoons heavy cream
• 1 teaspoon finely chopped fresh mint
• 1 teaspoon finely chopped fresh thyme
• Sea salt and freshly ground pepper
• All-purpose flour for dusting
• 1 sheet puff pastry, about 1/2 pound, thawed according to package directions if frozen
• 1 large zucchini and 1 large yellow crookneck squash, trimmed and very thinly sliced lengthwise with a mandoline or vegetable peeler
• 1 teaspoon olive oil

1. Preheat the oven to 375u0b0F . Line a baking sheet with parchment paper.
2. In a bowl, combine 1/4 cup of the Parmesan, the mascarpone, egg, cream, mint, thyme, and a little salt and pepper and stir until well mixed. Set aside.
3. On a lightly floured work surface, roll out the puff pastry into a 9-by-13-inch rectangle about 1/8 inch thick. Transfer the pastry to the prepared baking sheet. Using the tip of a sharp knife, score a border about 3/4 inch in from the edge all the way around the pastry sheet, piercing only the top few layers. Spread the cheese mixture evenly over the pastry inside the border, then arrange the squash slices diagonally across the tart. Brush the squash slices and the pastry edges with the olive oil.
4. Bake the tart for 15 minutes, then sprinkle with the remaining 1/4 cup (1 oz/30 g) Parmesan. Continue to bake until the cheese is melted and the pastry is golden, about 15 minutes longer. Let cool on the pan on a wire rack for 5 minutes. Cut into pieces and serve warm.

parmesan cheese, mascarpone cheese, egg, heavy cream, fresh mint, thyme, salt, flour, pastry, zucchini, olive oil

Taken from www.seriouseats.com/recipes/2011/12/squash-ribbon-puff-pastry-tart-recipe.html (may not work)