Squash Tart

Blake's parents came over for Labor Day and we grilled steaks yet again. I made this tart to use some more squash from our rawfully organic share. We also cut the beet slices into strips and added them to a salad with romaine, also from our share. This time I covered the tart and baked it longer so that the bottom was cooked better. I used pesto from a jar, which was pretty salty, so next time I wouldn't add more salt to the squash.

Ingredients:
1 sheet of puff pastry, defrosted
2 squash sliced thin
about half a jar of basil pesto
grated pecorino romano
salt, pepper, olive oil

Directions:
Preheat oven to 400. Roll out the puff pastry and score a border about 1 inch from the edge of the pastry to form the crust. Spoon pesto and spread to the edges of the rectangle formed in the middle of the pastry. Lay the squash slices in rows on top of the pesto. Brush the edges of the pastry crust with oil and brush the squash slices. Season with salt and pepper (or no salt), and sprinkle with cheese. Bake for about 15-25 minutes or cover when pastry is browned so that bottom of tart gets cooked all the way through.