Yellow Squash and Zucchini Tart - Summer's Bounty
Enjoy the flavors of summer with this Yellow Squash and Zucchini Tart. This tart is topped with beautifully arranged thin slices of yellow squash and zucchini, featuring a flaky, buttery crust and a creamy cheese filling made from cream cheese, parmesan, and mozzarella.
Servings: 6 servings
Calories: 421kcal
Equipment
- Food Processor with a steel blade and 3 mm slicing blade
- Rimmed half-sheet pan with silicone liner
- Electric hand mixer
Ingredients
The Crust
- 1 ¼ cups (6.25 ounces, 177 grams) unbleached all-purpose flour
- ¾ teaspoon Kosher salt
- 10 Tablespoons 5 ounces, 142 grams) cold unsalted butter cut into ½-inch pieces
- ½ teaspoon white wine vinegar
- 2 Tablespoons (2 ounces, 57 grams) chilled water
- 2 Tablespoons (2 ounces, 57 grans) chilled vodka (See Tip 1)
The Filling
- 8 ounces cream cheese, room temperature (See Tip 2)
- ½ cup (2 ounces, 57 grams) freshly grated Parmesan cheese
- 2 cloves fresh garlic, minced
- ¼ teaspoon dried thyme
- ⅛ teaspoon black pepper
The Veggies
- 1 pound (16 ounces, 454 grams) yellow squash, sliced ⅛-inch thick (See Tips 3 and 4)
- 1 pound (16 ounces, 454 grams) zucchini, unpeeled and sliced ⅛-inch thick (See Tips 3)
- 1 Tablespoon olive oil
Instructions
The Crust
- Add flour and salt to a food processor with a steel blade. Pulse 3 to 4 times to combine.
- Add butter; pulse 10 to 12 times until the mixture is the size of small peas.
- Add white wine vinegar, water, and vodka. Pulse 5 or 6 times until the dough comes together into a shaggy dough.
- Transfer the dough to a floured surface. Form it into a disc. Wrap it in plastic wrap and refrigerate for 30 minutes.
The Filling
- Add the cream cheese, Parmesan cheese, garlic, thyme, and pepper to a medium bowl. Beat with an electric mixer until well combined and smooth, about one minute.
The Veggies
- Add the yellow squash and zucchini slices to a colander set over a bowl. Toss with one teaspoon of Kosher salt; let sit for 30 minutes.
- Place the squash and zucchini slices in a single layer on paper towels. Blot well with additional paper towels to remove as much moisture as possible.
Assembly
- Preheat oven to 400°F.
- Roll the chilled dough into a 12-inch rough circle on a lightly floured silicone mat. Trim to 11 inches.
- Transfer the silicone mat with the dough to a half-sheet pan.
- Spread the cheese mixture over the crust to within ½-inch of the edges. Sprinkle on Mozzarella cheese.
- Layer the yellow squash and zucchini slices in alternating tightly overlapping circles, starting ½ inch from the edge of the pastry. Continue overlapping circles of squash and zucchini until the whole tart is covered. Drizzle the top with 1 tablespoon of olive oil.
- Bake in a preheated 400°F oven for 40 5o 45 minutes or until the crust is golden brown.
- Remove from the oven and let it sit for 10 minutes. Transfer to a cutting board, cut into wedges, and serve.
- Yield: 6 servings.
Video
Notes
- May substitute chilled water for the vodka.
- I used low-fat cream cheese, but you can use full-fat cream cheese if you like.
- For the best presentation, try to find yellow squash and zucchini approximately the same diameter. I used a food processor with a 3 mm slicing blade to slice the squash and zucchini. You could also use a mandoline or a sharp knife.
- Yellow squash doesn't slice as neatly as zucchini. Therefore, consider getting more yellow squash and only using the nice slices. Take the rest of the squash and sauté it with onions for a delicious side dish.
Nutrition
Calories: 421kcal | Carbohydrates: 29g | Protein: 10g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 583mg | Potassium: 543mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1169IU | Vitamin C: 27mg | Calcium: 166mg | Iron: 2mg