One of my favorite flavors of summer is squash. I just can't get enough of it - all year long, really, but in the summer the flavor just goes to a whole different level and the squash is incredibly sweet. So, I'm always on a quest to find new things to do with it. When I saw Deb at Smitten Kitchen's Ratatouille Tart, I was intrigued. However, I'm neither a huge fan of tomatoes or of eggplant, so it wasn't really my thing. So, on simplifying it, I came up with this delicious squash and zucchini tart.
Squash and Zucchini Tart
1 tart shell, blind-baked (I used this recipe, and I doubt I'll ever use another)
2 each yellow and green squash
4 tablespoons olive oil
4 tablespoons butter
4 cloves garlic, peeled and sliced
Salt and Freshly Ground Pepper
1. Either by hand or using a mandoline, thinly slice the squash. You will probably have some slices left over after assembling the tart - they'll be delicious on a salad.
2. In a small saucepan, combine the olive oil, butter, and garlic over low heat until the butter is just melted. Turn off the heat and let sit while the tart shell is baking.
3. When the tart shell has cooled to room temperature, brush it lightly with the oil and butter. Working from the outside in, lay the squash slices in the shell, slightly overlapping each one. I used three rings plus a few pieces for the center, but your mileage will vary depending on the size of your squash.
4. Brush the squash lightly with the butter and oil, then sprinkle with salt and pepper.
5. Bake at 350F for 15-20 minutes. Serve and Enjoy!