Best Summer Squash Tart With Olives Recipes

Tarte Aux Courgettes -- Zucchini, Summer Squash, and Olive Tart image

Provided by bluemoon downunder

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

3 tablespoons parsley, chopped (flat leaf or curly, whatever you prefer)
2 tablespoons fresh oregano, chopped (don't substitute dried)
2 tablespoons fresh thyme, chopped
4 garlic cloves, crushed
1/4 cup extra virgin olive oil
2 small zucchini, sliced with a mandoline (or very thinly sliced)
2 small summer squash, sliced with a mandoline (or very thinly sliced)
6 sheets phyllo dough, thawed
3 tablespoons unsalted butter, melted
1/2 cup kalamata olive, pitted
salt, to taste
fresh ground pepper, to taste

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.

Nutrition Facts : Calories 218.2, Fat 17.3, SaturatedFat 5.4, Cholesterol 15.3, Sodium 196.6, Carbohydrate 14.5, Fiber 1.9, Sugar 1.6, Protein 2.7

Lemon Thyme Goat Cheese Tart With Summer Squash image

Provided by ElizabethKnicely

Time 1h40m

Yield 6-8 slices, 6-8 serving(s)

Number Of Ingredients 9

1 lb yellow squash, cut into 3/4-inch-thick rounds
1 garlic clove, minced
2 tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
6 ounces goat cheese
3/4 teaspoon lemon zest
1/2 teaspoon chopped thyme, plus more for garnish
1/3 cup heavy cream

Steps:

Heat oven to 375 degrees F. Blind bake crust in 9-inch tart pan with removable bottom until golden brown. Set aside.
Heat broiler and move rack 4 inches from heat . Toss squash slices with garlic, olive oil, salt and pepper. Arrange slices in a single layer on a rimmed baking sheet and broil until just golden, about 7 minutes. You may need to turn the tray once for even cooking. Remove from oven and turn oven to 400 degrees F; return rack to center.
In a mixing bowl cream together the goat cheese, lemon zest, thyme and heavy cream until fluffy, about 2 minutes. Spread cheese mixture into bottom of the tart shell in an even layer and arrange squash slices on top in concentric circles.
Bake until heated through, about 20 minutes. Cool slightly, then remove tart from pan base onto a serving platter. Garnish with thyme. Serve hot or at room temperature.

Nutrition Facts : Calories 198.7, Fat 18, SaturatedFat 9.6, Cholesterol 40.5, Sodium 446.4, Carbohydrate 3, Fiber 0.6, Sugar 2.1, Protein 7.1

Rustic Summer Squash Tart image

Provided by CookingONTheSide

Categories Peppers

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

1 tablespoon extra virgin olive oil
1 lb mixed summer squash (zucchini, yellow squash and pattypan, cut into 1/4-inch rounds)
2 shallots, thinly sliced
2 teaspoons fresh thyme or 2 teaspoons fresh marjoram, chopped
1 teaspoon chopped garlic
fresh ground black pepper
1 refrigerated pie crust (from a 15-ounce box)
4 ounces Roquefort cheese (or other good-quality blue cheese) or 4 ounces gorgonzola (or other good-quality blue cheese)
1 roasted yellow peppers (freshly roasted or from a jar) or 1 red pepper (freshly roasted or from a jar)
1 large plum tomato, sliced and seeds removed
1 large egg, beaten

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.