Squash Tart

1. Blend kale, walnuts, Parmesan cheese, oil and lemon juice in a blender to make pesto. (Don’t blend it to smithereens! Keep a little crunch.) Set pesto aside.
2. Cut puff pastry sheet into four equal-sized squares. Score the perimeter of the four puff pastry squares, about 1/2 inch from the edges (so you’ll have a square scored into the inside of the square, creating a 1/2 inch border). Be careful not to push all the way through the dough. Prick them several times with a fork in the interior of each of the squares.
3. Brush pesto onto pastries (in the interior square). Top with squash, goat cheese and dried thyme.
4. Bake according to directions on the puff pastry package (425°F for approximately 15 minutes) until edges are browned.

Inspired by my Tomato Tart recipe which was adapted slightly from Velveeta Ain’t Food.