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
- ½ cup (2 ounces, 57 grams) shredded Mozzarella cheese
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 with ½ cup of 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. For a delicious side dish, take the rest of the squash and sauté it with onions.
- Both yellow squash and zucchini contain a lot of water. Salting them is important because the salt helps to draw out the excess moisture.
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
