Summer Squash Tart

Summer Squash Tart
Print Recipe
From This Gal Cooks
Summer Squash Tart
Print Recipe
From This Gal Cooks
Ingredients
Crust
Filling
Servings:
Instructions
Make the Crust
  1. In the bowl of a stand mixer, mix together the flours and salt. Add the cold butter and using the flat attachment, beat on medium low speed until the mixture resembles course crumbs and the butter pieces are no larger than pea size. Add the egg yolk and beat until the mixture just comes together. Sprinkle with ice water and mix with your hands until you can form the dough into a ball. Form into a ball and wrap in plastic wrap. Refrigerate for at least one hour. You may refrigerate for up to 2 days or freeze for up to 2 weeks.* Once chilled, sprinkle a countertop and the dough ball with a little flour. Using a rolling pin, start at the center of the dough ball and using light pressure, roll outward, rotating the dough ball as needed. Roll until approximately 12 inches in diameter.
Assemble the tart
  1. Preheat the oven to 450.
  2. Line a large baking sheet with parchment paper
  3. transfer prepared dough to the baking sheet. Sprinkle with mozzarella cheese, leaving a 2 inch border of dough uncovered. Place the squash on the tart, leaving a 2 inch border of dough uncovered. Top with the tomatoes and then sprinkle with garlic. Drizzle with olive oil. Sprinkle with parmesan cheese.
  4. Fold the edge of the dough inward, pleating as needed. Whisk the egg and water together and then brush the outer dough with the egg mixture.
  5. Bake at 450 for 20 - 30 minutes or until the crust is golden and the squash is tender.
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