Cool weather makes us want to eat hearty food, so this savory tart seemed like a good choice to highlight the autumn flavors in the box. Recipe adapted slightly from Dunk & Crumble.
1 sheet frozen puff pastry, still cool yet thawed according to directions on the package
a few tablespoons flour, for rolling out puff pastry
4 ounces cream cheese, softened to room temperature
4 ounces plain Greek yogurt
1 large egg
2 Tbsp fresh sage, chopped finely
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon fresh lemon zest
1/4 teaspoon nutmeg
1 large or 2 medium leeks (white and light green parts only), sliced into 1/8-inch thick rounds
2 Delicata squash, halved, deseeded and sliced into 1/4-inch thick crescent moons
1/4 cup shredded Parmesan cheese
1/2 cup goat cheese, crumbled
Preheat oven to 375F. Oil or line an 18″ x 13″ pan with parchment paper. Sprinkle a work surface with flour and carefully unfold the puff pastry onto the table/counter. Flour the top surface and roll out the sheet into a rectangle the same size as the pan, using a rolling pin. Gently transfer the dough from the table to the lined/oiled baking pan and chill it in the fridge while you work.
Beat the yogurt and cream cheese together until smooth in a bowl. Beat in the eggs and mix until incorporated, then add in the sage, salt, pepper, zest, and nutmeg. Mix thoroughly and then set aside.
Remove the chilled pan from the fridge and create a 1″ border around the perimeter by scoring halfway through with a knife. Spread the herbed-cream mixture inside the border. Layer with half of the leeks, then all of the squash, then remaining leeks and both cheeses. Top the dish off with a bit of salt and pepper, to taste, as well.
Bake the tart for about 40 minutes; the leeks, squash, and crust should brown nicely. Serve it warm, allowing it to cool slightly before slicing into pieces.