Rustic Summer Squash Tart Recipes

RUSTIC SQUASH TARTS

Steps:

• In a large microwave-safe bowl, combine squash and water. Cover and microwave on high for 5 minutes or until crisp-tender. Drain; return to bowl. In a small bowl, combine oil, thyme, parsley, salt and pepper; drizzle onto squash and toss to coat. In another small bowl, combine the flour, pecans, sugar, nutmeg and cinnamon; set aside., Unfold pastry sheets on a lightly floured surface. Roll each pastry to 1/8-in. thickness; transfer each to an ungreased baking sheet. Sprinkle with pecan mixture. Arrange squash slices to within 1-1/2 in. of edges, alternating slices of butternut and acorn squash. , Fold up edges of pastry over filling, leaving centers uncovered. Brush pastry with egg. Dot squash with butter. Bake at 375° 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.

ZUCCHINI AND SQUASH TART WITH CORNMEAL CRUST

Steps:

• For the Cornmeal crust:.
• Preheat oven to 350.
• In the work bowl of a food processor, combine flour, cornmeal, dill, salt, and baking powder; pulse to combine. Add butter; process until mixture is crumbly.
• Add egg yolks; process until combined. With processor running, add ice water, 1 tablespoon at a time, until mixture forms a ball.
• Press dough into bottom and up sides of an 11x8 rectangular removeable bottom tart pan. Bake for 15 minutes.
• For Squash Filling:.
• In a large skillet, melt butter over medium heat. Add zucchini, squash, and onion; cook for 20 to 30 minutes, stirring frequently, or until squash is tender and most of liquid is evaporated. Remove from heat; stir in cheeses, egg, salt, dill, and pepper.
• Spread filling evenly into prepared tart crust. Bake for 35 to 40 minutes, or until lightly browned. Cut into squares to serve.

RUSTIC MARKET TARTS

Steps:

• In the bowl of an electric mixer, combine the warm water, yeast, and sugar. Let stand until foamy, about 10 minutes.
• Using the dough-hook attachment, slowly beat in flour, 1/2 cup at a time, until dough is tacky, but not sticky. Add salt; mix until combined. Add butter a few pieces at a time, beating on low speed until incorporated. Continue beating until smooth, 7 to 10 minutes. Transfer to a large oiled bowl. Cover with oiled plastic wrap; let rise in a warm place until doubled in bulk, about 2 hours.
• Preheat oven to 500 degrees. If using, heat a pizza stone or tile on lower rack, 20 minutes. Punch down dough. Divide into six equal pieces. Place one piece on a clean surface; cover others with a clean kitchen towel while you work.
• Gently pull and stretch dough into an 11-by-5-inch rectangle. Spread with 1/2 cup ricotta. Add desired toppings, and season with salt and pepper. Repeat with remaining dough and toppings.
• Sprinkle a pizza peel or inverted baking sheet with cornmeal. Place tarts on peel, and slide onto heated stone or place baking sheet in oven. Bake until crust is golden brown, 10 to 12 minutes.
• Drizzle baked tarts with oil, if desired, and serve warm or at room temperature.