Yellow Squash and Zucchini Tart
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This Yellow Squash and Zucchini Tart is my take on a similar dish I had in North Carolina that used zucchini ribbons. I liked the consistency and the concept of that dish, but knew I could put my own spin on it.
The tart I had used a simple cream cheese base with little to no herbs in it. So, to add more flavor, I added fresh herbs, some goat cheese and lemon zest. To make it even more interesting I used sliced zucchini and yellow squash, instead of ribbons, and arranged them in a circular pattern for an elegant presentation.
Preparing the Squash
Using green zucchini and yellow squash gives the tart colorful contrast. To keep it aesthetically pleasing, make uniform slices so that they’re similar in size to create a layered design on top.
Use the 6″ Vegetable Knife to make the thin, even slices.
Once sliced, place the zucchini and yellow squash in a colander and toss with some kosher salt. Let it sit for 30 minutes. Remove it from the colander and pat dry with paper towels. This step will draw the moisture out of the squash so that the tart doesn’t get soggy as it cooks.
Cutting the squash thin not only helps with cook time, it also prevents any leftover moisture from seeping into the tart.
Make the Cream Cheese Base
The base of the tart is where most of the flavor comes from. I used cream cheese as in the original, but also added goat cheese to incorporate a little tartness.
Combine the room temperature cheeses and then add in the fresh herbs. I grabbed some thyme and basil from my garden and gave it a good chop, using a 5″ Petite Santoku.
The zest of one half of a lemon goes in next. It adds some acidity, which I think the goat cheese needs.
Making the Tart
Place a thawed, store-bought pie crust into a greased 11-inch tart pan. Push the edges down slightly as you arrange the crust into the pan to thicken the wall of the tart. You want the outside edge to be a little thicker than the bottom, which should make it easier to cut.
Use Cutco’s flexible Spatula Spreader to spread the cheese mixture onto the bottom of the tart.
Toss the squash slices in some olive oil and then place them on the tart in a tightly overlapping circular pattern starting at the outer edge. Repeat this process, alternating yellow and green slices to fully cover the tart.
The squash slices will shrink a little during baking, so you really want to make sure they overlap and fill the top to preserve the design.
Bake in a 400 F oven for 40 to 50 minutes or until the pie crust is golden brown.
Serving the Tart
The fresh herbs in this Yellow Squash and Zucchini Tart really elevate its flavor.
The lemon also adds a special touch. I love waking up ingredients with lemon, and I especially love using it in dishes that I would serve in the spring and summer.
This tart would make a delightful spring dish for a Sunday brunch or afternoon tea, but it really is great anytime. The tart is easy to make and freshens up any menu.
Ingredients
- 12 ounces zucchini, sliced 1/8-inch thick
- 12 ounces yellow squash, sliced 1/8-inch thick
- 2 teaspoons kosher salt
- 5 ounces goat cheese, softened
- 3 ounces cream cheese, softened
- 2 teaspoons fresh chopped thyme
- 2 teaspoons fresh chopped basil
- Zest of half a lemon
- 3 tablespoons olive oil, divided
- 1 store-bought pie crust, thawed and unrolled
- 1/2 teaspoon black pepper
Directions
- Preheat your oven to 400 F.
- Place your zucchini and squash into a colander and set in a large bowl. Toss with 2 teaspoons of salt and set aside for 30 minutes.
- In a medium bowl combine the goat cheese, cream cheese, thyme, basil and lemon zest. Blend until creamy.
- Place the zucchini and squash into a single layer on paper towels. Place a paper towel on top and press gently to remove any liquid.
- Put zucchini and squash into a large bowl and drizzle 2 tablespoons of olive oil over the vegetable mixture and toss gently.
- Grease an 11-inch tart pan and place your pie crust into the pan, pressing it into the pan.
- Spread the goat cheese mixture over the top of the pie crust.
- Lay the zucchini slices in a tightly overlapping circle starting at the outer edge. Repeat this process with the squash. You want to alternate the circles with zucchini and squash. Do this until the tart is fully covered. The slices will shrink when baked, so make sure you overlap.
- Drizzle 1 tablespoon of olive oil on top and sprinkle with black pepper.
- Bake for 40-50 minutes, or until the pie crust is golden brown.
- Serve warm or room temperature.
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