4.3 from 46 votes
Summer Squash Tart
My summer squash tart is fresh and light with a fluffy goat cheese filling and an easy homemade pastry crust.
Prep Time
15 mins
Cook Time
35 mins
chilling
1 hr
Total Time
1 hr 50 mins
Servings:
10
slices
Calories:
125 kcal
Course:
Appetizer
Cuisine:
Mediterranean
Ingredients
crust
- 1 cup flour
- 1/4 tsp salt
- 5 Tbsp butter cold and cut in small pieces, unsalted
- 5 Tbsp water cold
filling
- goat cheese approximately 2 1/2 ounces, spreadable
- 1 zucchini small
- 1 yellow squash small
- 1 new potato small
- red onion a few paper thin slices
- olive oil
- black pepper
- salt
- butter melted, for brushing the crust
Instructions
- Put the flour and salt in a food processor and pulse to combine. Add the chunks of cold butter and pulse about 25 times, or until combined and crumbly. Drizzle in the water while pulsing, and run the machine briefly until the dough comes together in a lump, this should not take more than 15-30 seconds.
- Turn the dough out onto a floured surface and bring together into a flat round disk. Wrap in plastic and refrigerate for at least an hour.
- Preheat oven to 400F
- Slice the squash and potato on a mandoline slicer at set at 1/8 inch thickness. If you are using a knife, slice them as thin as you can so they are flexible and translucent.
- Roll the dough out on a sheet of parchment paper that is cut to fit a baking sheet. Roll it to about a 12 inch circle, more or less.
- Spread the soft goat cheese over the surface of your dough, leaving a border of dough free so you can roll it later.
- Arrange your sliced veggies over the cheese, overlapping them. You will probably not need all of them, I made a fairly thin layer. Separate the rings of the onion slices and feather them over the top.
- Roll up the edges of the dough to meet the filling. Season with salt and pepper, and drizzle with olive oil. I like to brush the edge of the crust with melted butter, but this is optional. Note: keep your dough chilled at all times before baking. If you need to you can put the whole tray in the refrigerator while your oven heats up.
- Bake for about 33-35 minutes, until the crust is golden brown. I like to take the parchment paper and set it right on the rack of my oven for a great crisp crust. If you have a pizza stone you can use that.
- Slice and serve the tart hot or at room temperature.
Cup of Yum
Notes
- Make it with different cheeses ~ you could use cream cheese, mascarpone, Boursin, feta, or shredded cheese like Gruyere or cheddar. Just about anything will work, just don't lay it on too thick.
- Make it heartier ~ use fine shreds of ham, or paper thin slices of proscuitto or other Italian cold cuts.
- Make it with frozen (and thawed) puff pastry
- Make it gluten free ~ try this with a socca (chickpea) or cauliflower crust.
Nutrition Information
Calories
125kcal
(6%)
Carbohydrates
12g
(4%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.3g
(2%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
18mg
(6%)
Sodium
88mg
(4%)
Potassium
143mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
327IU
(7%)
Vitamin C
8mg
(9%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 slices
Amount Per Serving
Calories 125
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 18mg | 6% |
| Sodium | 88mg | 4% |
| Potassium | 143mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 327IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.