Summer Squash Tart with Mascarpone Cream Cheese Filling

Summer Squash Tart with Mascarpone Cream Cheese Filling
Prep Time
Cook Time
40 min
8 servings

This tart features a savoury element – summer squash – that pairs beautifully with the sweetness of the mascarpone cream cheese filling and pate sablee tart crust.



Pate Sablee Tart Crust

cup + 2 Tbsp unsalted butter
cup sugar
tsp salt
large eggs
3 ½
cups flour, plus for dusting work surface

Mascarpone Cream Cheese Filling

cup mascarpone
oz cream cheese
cup heavy cream
cup confectioners' sugar
pinch salt
Zest of 1 lemon
Tbsp chopped candied ginger

Sugar-Roasted Summer Squash

yellow squash
cup sugar
tsp Chinese five-spice powder


Step 1

Preheat the oven to 350ºF.

Step 2

Cream together the butter, sugar and salt in a stand mixer fitted with the paddle attachment. Mix in the eggs, one at a time, scraping the bowl after each addition. Add the flour and mix on low speed until just incorporated.

Step 3

On a flour-dusted work surface, roll out the dough to a 1/4-inch thickness, and then cut into 6-inch circles. Line eight 4-inch tart pans with the pastry and refrigerate for 30 minutes.

Step 4

Prick the bottom of the chilled tart shells with a fork. Bake until the shells are an even golden brown, 15 to 20 minutes. Cool completely before filling.

Step 5

Cream together the mascarpone and cream cheese in a stand mixer fitted with the whisk attachment.

Step 6

Add the cream, confectioners’ sugar and salt and continue beating until light and fluffy, about 5 minutes.

Step 7

Once the filling is smooth, add the lemon zest and candied ginger and mix to combine. Transfer the filling to a pastry bag fitted with a large round tip.

Step 8

Once the tart shells are out of the oven, raise the oven temperature to 425ºF.

Step 9

With a mandolin, thinly slice the squash into disks.

Step 10

Combine the sugar and five-spice powder in a large bowl. Add the sliced squash and toss to coat.

Step 11

Place the sugar-coated squash on parchment-lined baking sheets, leaving some space between each slice.

Step 12

Roast until the squash is beginning to brown at the edges and the sugar is starting to caramelize, 15 to 20 minutes. Remove from the oven and let cool to room temperature.

Step 13

To assemble: Fill the cooled tart shells with the filling. Decoratively arrange the cooled squash slices on top. If desired, use a kitchen torch to caramelize the edges of the squash.

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