Here is the recipe I found in one of my new summer issues of Cuisine At Home. It's wonderful because you can put to use all those extra zucchinis you have laying around to good use. As said in an earlier post, I added some of my Patipan squash (Jaune et Vert) cut into thin discs to layer with the other squash. With some of my Red Delicious' littering the ground, I couldn't help but add a bit of sweet to the layers also. Two other additions were sauted mushrooms (don't crowd them in the pan- says Julia Child!) and honey drizled with the olive oil at the end. Add a glass of wine and Voila! Happy Creating. I loved it.
1½ hours
25 min prep
SERVES 4 -8
Pillsbury ready made pie dough, ready to bake
1 1/2 yellow squash
1 small, soft apple unpeeled, but cored and sliced
a few slices of smoked ham- to integrate with the vegetables
1 1/2 zucchini
1/2 red bell pepper
1/2 onion
1/2 sliced white or cremini mushrooms
3/4 cup cheese, shredded, your favorite (mild is best) t
2 tablespoons thinly sliced basil
1 tablespoon extra virgin olive oil
2 tbsp honey
salt and pepper
1.Press pie dough into 9” tart pan. Press dough into pan’s fluted edge, trim excess. Cover dart shell with aluminum foil and fill with dried beans or baking weights. Bake according to package instructions. Let cool 5 minutes and remove weights. (you may do this earlier in the day, and hold at room temperature til needed).
2.Slice veges into 1/8” slices – a mandoline is very handy for this. Pat dry with paper towels. Sprinkle cheese and basil over bottom of tart.
3.Arrange vegetables around the edge of tart shell, repeatedly overlapping 2 slices each of zucchini, yellow squash, red bell pepper, apple, ham and onion. (the onion tends to fall apart – just use a generous pinch of shreds.) Arrange a smaller circle inside the first. Put onions in the center, covered by more squash.
4.Drizzle the tart with olive oil & honey. Season with salt and pepper. Bake until tart is golden brown around the edges, about 30 minutes.
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