Rustic Summer Squash Tart Recipes

RUSTIC SQUASH TARTS

Steps:

• 1. In a microwave safe bowl, combine squash and water. Cover and microwave on high for 5 minutes or until crisp-tender. Drain; transfer to a large resealable plastic bag.
• 2. Add the oil, thyme, parsley, salt and pepper; seal the bag and shake to coat. Set aside. In a small bowl, combine the flour, pecans, sugar, nutmeg and cinnamon. Set aside.
• 3. Unfold pastry sheets on a lightly floured surface. Roll each pastry to 1/8 inch thickness; transfer each to an ungreased baking sheet. Sprinkle with the pecan mixture. Arrange squash slices to within 1 1/2 inches of edges, alternating slices of butternut and acorn squash.
• 4. Fold up edges of pastry over filling, leaving centers uncovered. Brush pastry with egg. Dot squash with butter.
• 5. Bake at 375 degrees for 35-40 minutes or until golden brown.

RUSTIC SUMMER SQUASH TART

Steps:

• Heat oil in large nonstick skillet over medium heat.
• Add squash and shallots and cook, turning pieces as they start to color, 7 minutes or until crisp-tender.
• Remove from heat, stir in thyme, garlic and pepper to taste, cool to room temperature.
• Heat oven to 400 degrees F.
• Line a baking sheet with parchment paper, unroll or unfold pie crust on the parchment.
• With a rolling pin, roll crust to a 13-inch round.
• Crumble half the cheese over crust to within 2 inches of edge.
• Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg.
• Bake 35-40 minutes or until pastry is golden.
• Slide tart, still on parchment, onto a wire rack.
• Crumble remaining cheese over top.
• Let cool before serving.