Summer Squash Tart With Olives Recipes

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.

TARTE AUX COURGETTES -- ZUCCHINI, SUMMER SQUASH, AND OLIVE TART

Steps:

• Preheat the oven to 375ºF.
• Brush a rimmed baking sheet with butter.
• Slice the zucchini and summer squash.
• Mix the herbs, garlic and 3 tablespoons of oil together.
• Put the sliced zucchini and summer squash in a bowl, toss with 1 tablespoon of the oil and season with salt and pepper, to taste.
• Work with one sheet of the phyllo dough at a time, and keep the other sheets covered with a damp towel.
• Press one sheet of the phyllo onto the prepared pan and brush it with the melted butter. Repeat with the remaining sheets, brushing each with the butter.
• Spread the herbed oil mixture over the last layer of dough, top with the zucchini and squash and dot with the olives.
• Bake for 25 minutes, or until the edges have just begun to turn brown.
• To serve: Remove the tart from the oven and allow it to cool slightly. Cut into 6 pieces and serve.