Squash Tart

• 2 bunches Kale, Stems Removed
• 1/4 cups Walnuts
• 18 cups Grated Parmesan Cheese
• 18 cups Olive Oil
• 18 cups Lemon Juice
• 1 whole Puff Pastry Sheet
• 2 whole Squash Sliced
• 18 cups Goat Cheese
• 2 teaspoons Dried Thyme

1. 1.
2. Blend kale, walnuts, Parmesan cheese, oil and lemon juice in a blender to make pesto.
3. (Dont blend it to smithereens!
4. Keep a little crunch.)
5. Set pesto aside.
6. 2.
7. Cut puff pastry sheet into four equal-sized squares.
8. Score the perimeter of the four puff pastry squares, about 1/2 inch from the edges (so youll have a square scored into the inside of the square, creating a 1/2 inch border).
9. Be careful not to push all the way through the dough.
10. Prick them several times with a fork in the interior of each of the squares.
11. 3.
12. Brush pesto onto pastries (in the interior square).
13. Top with squash, goat cheese and dried thyme.
14. 4.
15. Bake according to directions on the puff pastry package (425 degrees F for approximately 15 minutes) until edges are browned.
16. Inspired by my Tomato Tart recipe which was adapted slightly from Velveeta Aint Food.

bunches, walnuts, parmesan cheese, olive oil, lemon juice, pastry sheet, goat cheese, thyme

Taken from tastykitchen.com/recipes/main-courses/squash-tart/ (may not work)