Summer Squash and Summer Veggie Tart

Savory Summer Squash and Summer Veggie Tart

• 1 tablespoon extra virgin olive oil or butter if you prefer
• 1 lb mixed summer squash (zucchini, yellow squash and pattypan, reserving 1 yellow and 1 green for the lattice work at the end. The rest is to be diced into small chunks)
• 2 cloves garlic thinly sliced or minced as your preference
• 2 teaspoons fresh thyme or fresh marjoram, chopped or 1 teaspoon of dried herb
• 1/2 cup spinach
• 3 small scallions thinly sliced
• fresh ground black pepper
• 4 ounces Roquefort cheese or gorgonzola (or other good-quality blue cheese) Feta also works if you do not like Blue cheese as I don’t.
• 1 roasted yellow pepper or red pepper (freshly roasted or from a jar)
• 1 large plum tomato, sliced and seeds removed
• 1 large egg, beaten
• 1 large egg yolk
• ¼ cup heavy cream
• Preheat oven to 375 degrees. Take your pie crust dough and roll it out. Have either a rectangular mold or a circular mold ready for this. Fit the dough into the mold, and trim the sides flush with the top of the mold. Transfer the shell to the freezer to chill for 20 minutes.

• Remove the shell from the freezer, prick bottom with a fork, and line with parchment paper cut to fit. Fill with dried beans or metal pie weights. Bake until the crust is just beginning to brown, about 15 minutes. Remove from the oven, and remove beans or weights. Return the crust to the oven, and bake until golden brown, about 10 minutes more. Remove from the oven, and set aside on a wire rack.

• Using a mandoline or vegetable peeler, very thinly slice 1 green zucchini and 1 yellow squash lengthwise. Place slices in a colander in a single layer, and sprinkle lightly with salt. Place colander in a bowl, and set aside to drain for 30 minutes.

• Cut the remaining zucchini and squash into 1/3-inch dice. In a large skillet, melt butter over high heat. Add leeks and diced squash, and season with salt and pepper. Add all the rest of the veggies. Cook for about 8-12 minutes depending on your preference for al dente veggies or slightly softer veggies. Evenly distribute cooked vegetables in the crust. Sprinkle your cheese on top.

• Place salted squash slices between double layers of paper towels. Gently press down to remove as much liquid as possible. Alternating squash colors, weave a lattice pattern over the top of the cheese and vegetables, covering the entire surface. Trim or tuck in ends to fit.

• In a medium bowl, whisk together egg, egg yolk, and cream, and season with salt and pepper. Lift the edges of the lattice in several places, and pour in the egg mixture. Using a pastry brush, coat the lattice with olive oil. Bake, loosely covered with aluminum foil, until the custard is set, 30 to 35 minutes. Remove lattice tart from oven, and place on a wire rack to cool slightly before serving.

This recipe is a lot of effort but it looks beautiful and it seems like it is worth it.

2 Comments

  1. July 12, 2010 at 7:35 am

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  2. hgijanto said,

    July 12, 2010 at 2:39 pm

    Granita sounds awesome and now I will have to try my hand at making it. Thanks for the tip.


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