Instructions
Step 1
Position a rack in the center of the oven and preheat to 350°F.
Step 2
Line a large baking sheet with parchment, then place the puff pastry on it. Using a fork, create a border around the edges, poking holes throughout the dough of the sheet to prevent it from rising. Place another sheet of parchment over the top and place dried beans or pie weights over the surface. Bake until the edges rise slightly, about 20 minutes. Remove from the oven and set aside to cool to room temperature. Turn the oven up to 400°F.
Step 3
Line a second large baking sheet with foil, then arrange the butternut squash and garlic atop it in a single layer. Toss with oil and season lightly with salt and black pepper. Bake for 30 minutes, then remove from the oven and set aside to cool to room temperature. Turn the oven down to 375°F.
Step 4
When the butternut squash has cooled, transfer to a food processor along with the cream, lemon zest, and half of the goat cheese, then process until smooth.
Step 5
On the reserved pastry sheet, spread the butternut squash purée in an even layer, leaving a thin border along all four edges. Arrange the yellow squash and zucchini slices over the top, allowing each one to slightly overlap. Drizzle a little oil over the top, then dot with the remaining goat cheese. Bake until the squash is slightly browned, about 30 minutes. Remove the tart from the oven and allow to cool slightly. Cut into slices and serve warm or at room temperature.