Prep Time: 30 minutes

Cook Time: 50 minutes

Servings: 6-8 servings

Adapted from: bonappetit.com

• Preheat Oven to 400F
• In the meantime, allow the puff pastry to thaw for about 30 minutes.
• While this is happening, wash and dry the squash.
• Carefully use a mandoline to slice the squash lengthwise into thin strips that are the width of a quarter. If you do not have a mandoline, you can use a sharp knife to slice bias cuts of the same thickness. 
• Slice the red onion as thinly as you can.
• In a mixing bowl, combine the olive oil, thyme, dry oregano, lemon zest and juice, and a heavy pinch of salt.
• Whisk these ingredients together until the oil is dispersed in small droplets.
• Add the shaved squash and onion to the bowl and toss well.
• Allow the vegetables to marinate while you carry on with the rest of the process.
• Crack the egg and add ½ Cup of water. Whisk together.
• When the pastry has tempered enough to handle, transfer it to a baking tray lined with an oiled baking mat.
• Brush the top side of the pastry with egg mixture and bake until golden brown and crisp, about 15-20 minutes.
• Pull the pastry from the oven and place on the counter.
• Allow it to cool for about 10 minutes before brushing with the pesto over the entirety of the surface.
• While the Pastry cools, remove the marinating vegetables from the bowl and allow them to drain on a plate.
• After brushing the pastry with pesto top it with the vegetables and cheese.
• Crack black pepper over the entire item and return to the oven until the pastry is warm and the squash just starts to bubble.
• Remove the tart from the oven and transfer it to a cooling rack.
• Allow it to cool for a couple minutes before transferring it to a cutting board and portioning into 6-8 pieces.