Welcome to a culinary journey celebrating the vibrant flavors of summer! Today, we’re diving into the delightful world of the **Summer Squash Tart**, a dish that perfectly embodies the freshness and abundance of the season. Imagine a golden, flaky crust cradling tender, locally sourced pattypan squash and succulent roasted tomatoes, all tied together with a medley of savory cheeses. This isn’t just a recipe; it’s an experience, born from the simple pleasure of discovering incredible ingredients.

Our story begins, as many great recipes do, with a trip to the local farmer’s market. There’s something truly magical about strolling through bustling stalls, filled with the aroma of freshly baked goods and the sight of nature’s bounty. On a particularly warm Saturday morning in mid-May, my husband, Ken, and I embarked on just such an adventure here in sunny Florida. When I say warm, I mean the kind of warmth that hints at the long, glorious summer ahead – bordering on hot, but invigorating nonetheless.

The market was a feast for the senses. We ambled along, soaking in the vibrant scenery, admiring the eclectic mix of vendors showcasing their handcrafted wares and the intoxicating scent of various artisan foods. We spent a good portion of our time mesmerized by the sheer variety of breads offered by one of the local bakeries. As any true bread lover knows, you simply don’t leave a bakery empty-handed. Our treasures for the day included a rustic loaf of jalapeño cheddar bread, promising a delightful kick, and a wholesome whole-grain baguette, perfect for accompanying almost any meal.

Our culinary expedition didn’t end there. On our way home from the lively market, we made a crucial stop at Kai Kai Farm, a gem of an organic farm renowned for its dedication to sustainable practices. Kai Kai Farm prides itself on offering fresh, chemical-free vegetables that truly taste of the earth. The charming, small on-site market was lined with shelves overflowing with an impressive array of seasonal vegetables and fragrant herbs. The passionate owners were more than happy to share their knowledge, offering valuable cooking methods and tips for each vegetable, should you ask. Naturally, we filled our bags to the brim with nature’s jewels: earthy beets, nutrient-dense kale, crisp broccoli, vibrant summer squash (including the beautiful pattypan variety), and sun-ripened tomatoes. Armed with this incredible haul, we headed home, our minds already buzzing with the promise of fresh, home-cooked meals. It was with these very ingredients that I crafted this spectacular summer squash tart.

Why This Summer Squash Tart Deserves a Spot on Your Table

This Summer Squash Tart is more than just a dish; it’s a celebration of seasonal eating and the joy of creating something truly special from scratch. Here’s why it stands out and why you’ll love it:

• **Locally Sourced Goodness:** Crafted with fresh pattypan squash and ripe tomatoes, two of summer’s most iconic and flavorful vegetables, often found right at your local farmer’s market. The quality of these ingredients shines through in every bite.
• **Handmade with Love:** Yes, every component is made from scratch, including the wonderfully flaky and tender crust! There’s an unparalleled satisfaction that comes from creating a dish entirely with your own hands.
• **Crust Perfection Achieved:** For those who’ve struggled with homemade pie crusts, this tart is a game-changer. It was the recipe that finally yielded a perfectly successful, golden-brown crust for me, and it can for you too!
• **A Touch of Cheesy Bliss:** Featuring a modest yet impactful amount of delicious cheese, adding a delightful savory depth and creamy texture that perfectly complements the fresh vegetables.
• **Remarkably Versatile:** This tart effortlessly transitions from meal to meal. It’s fantastic for a hearty breakfast, an elegant brunch, a light lunch, a satisfying dinner, or even a delightful midnight snack. Its robust flavor profile makes it suitable for any time of day.
• **Wholesome & Healthy:** Packed with fresh vegetables, this tart offers a nutritious meal option that’s as good for you as it tastes. It’s a fantastic way to incorporate more seasonal produce into your diet.
• **Naturally Vegetarian:** A wonderful meat-free option that doesn’t compromise on flavor or substance, making it ideal for vegetarian diets or anyone looking to enjoy a lighter meal.
• **Not Vegan (for the cheese lovers!):** While vegetarian, it does contain dairy, providing that irresistible cheesy goodness.

Serve this summer squash tart proudly as a stand-alone masterpiece, or pair it with a crisp baby greens salad with a light vinaigrette for a complete and balanced meal. To enjoy leftovers, simply microwave a slice for about 30-45 seconds, or reheat in a toaster oven for a crisper crust, until warmed through.

Summer Squash Tart

Yield:
8 servings

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

Print Recipe

Ingredients

For the crust:

• 3/4 C white whole wheat flour
• 1/2 C all purpose flour
• ½ tsp salt
• 10 tbsp cold unsalted butter, cut into cubes
• 1 egg yolk
• 3 tbsp ice water, plus more if needed

For the filling:

• ½ C shredded mozzarella cheese
• 4 small pattypan squash (2-3 inch diameter), sliced thin
• 1 C cherry tomatoes (can be a combo of regular and heirloom) quartered
• 2 medium cloves of garlic, smashed and chopped
• 1 tbsp olive oil
• Kosher salt and freshly ground pepper, to taste
• ¼ C freshly grated parmesan cheese
• 1 egg, beaten
• 1 tsp water

Instructions

Make the crust:

1. In the bowl of a stand mixer, combine the flours and salt. Add the cold butter, cut into small cubes. Using the flat paddle attachment, beat on medium-low speed until the mixture resembles coarse crumbs, ensuring butter pieces are no larger than pea size.
2. Add the egg yolk and continue to beat until the mixture just starts to come together. Sprinkle in the ice water, then mix with your hands until the dough can be formed into a cohesive ball.
3. Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least one hour. For best results, you may refrigerate for up to 2 days or freeze for up to 2 weeks.
4. Once thoroughly chilled, lightly flour a clean countertop and the dough ball. Using a rolling pin, start from the center of the dough ball and apply light, even pressure, rolling outwards. Rotate the dough periodically to maintain an even thickness. Roll until the dough forms a circle approximately 12 inches in diameter.

Assemble the tart:

1. Preheat your oven to 450°F (230°C).
2. Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
3. Carefully transfer the rolled-out dough to the prepared baking sheet. Sprinkle the mozzarella cheese evenly over the dough, making sure to leave an approximate 2-inch border of dough uncovered around the edges.
4. Arrange the thinly sliced pattypan squash over the mozzarella, again maintaining the 2-inch uncovered dough border. Top the squash with the quartered cherry tomatoes and then sprinkle with the chopped garlic. Drizzle lightly with olive oil. Finally, sprinkle the parmesan cheese over the vegetables.
5. Gently fold the edge of the dough inward over the filling, creating a rustic border. Pleat the dough as needed to form an attractive, enclosed edge.
6. In a small bowl, whisk together the beaten egg and 1 teaspoon of water to create an egg wash. Brush this egg mixture generously over the folded outer dough crust.
7. Bake in the preheated oven for 20 to 30 minutes, or until the crust is beautifully golden brown and the summer squash is tender and slightly caramelized.
8. Allow the tart to cool on the baking sheet for 10-15 minutes before slicing it into 8 generous wedges. Serve warm, either on its own or alongside your favorite salad.

Notes

If you refrigerate the pie crust for more than a few hours or overnight, allow it to sit at room temperature for approximately 20 minutes before attempting to roll it out. This will soften the butter slightly, making the dough more pliable and easier to work with, preventing cracks.

The crust recipe is adapted from a technique by Mark Bittman. For alternative instructions on making the summer squash tart crust using a food processor, please refer to the provided link.

Nutrition Information:

Amount Per Serving:
Calories: 260
Total Fat: 20g
Sodium: 367mg
Carbohydrates: 19g
Sugar: 1g
Protein: 6g

Beyond its incredible flavor, this Summer Squash Tart offers a versatile solution for any meal of the day. Imagine waking up to a slice warmed gently in the oven, its crust regaining its crispness, paired with a cup of coffee. Or perhaps, serving it as the star of a casual lunch with friends, accompanied by a vibrant mixed greens salad and a glass of chilled white wine. For dinner, it can be a delightful light main course or a stunning side dish alongside grilled chicken or fish for non-vegetarians.

Tips for Success & Variations:

• **Ingredient Freshness is Key:** The success of this tart truly hinges on the quality of your ingredients. Seek out the freshest pattypan squash and ripe, sweet cherry tomatoes. If pattypan isn’t available, thinly sliced zucchini or yellow squash can be wonderful substitutes.
• **Don’t Rush the Crust:** Chilling the dough adequately is crucial for a tender, flaky crust. If the butter gets too warm, the crust will be tough. Work quickly and keep your ingredients cold.
• **Flavor Boosters:** Feel free to experiment with fresh herbs! A sprinkle of fresh basil, thyme, or oregano over the vegetables before baking would elevate the flavor profile beautifully.
• **Cheese Choices:** While mozzarella and parmesan offer a classic combination, you could try substituting a sharp cheddar, a creamy goat cheese, or even a robust Gruyere for different nuances of flavor.
• **Spice It Up:** A pinch of red pepper flakes with the garlic can add a subtle warmth if you enjoy a little heat.

This Summer Squash Tart is more than just a recipe; it’s an invitation to savor the season’s best produce, to connect with the source of your food, and to enjoy the simple, profound pleasure of homemade cooking. Whether you’re a seasoned baker or a curious beginner, this tart offers a rewarding and delicious experience.

We encourage you to visit your local farmer’s market, embrace the bounty of summer, and bring this incredible tart to life in your own kitchen. The vibrant colors, the irresistible aroma, and the exquisite taste are sure to impress both yourself and your loved ones. Share your creations with us, and let’s celebrate the magic of summer squash!