Summer Squash Tart
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
For the crust:
  • ¾ C white whole wheat flour
  • ½ 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 patty pan (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
  • ¼ C freshly grated parmesan cheese
  • 1 egg, beaten
  • 1 tsp water
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 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 pattypan on tart, leaving a 2 inch border of dough uncovered. Top with the tomatoes and then sprinkle with chopped 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.
  6. Cool for 10-15 minutes and then slice into 8 slices. Serve alone or with salads.
Notes
If refrigerating the pie crust for multiple hours, allow to sit at room temperature for 20 minutes before rolling out.

Crust adapted from Mark Bittman. (instructions for making the summer squash tart crust with a food processor are available at the link provided).
Nutrition Information
Serving size: 1 slice Calories: 260 Fat: 20g Carbohydrates: 19g Sugar: 1g Sodium: 367mg Protein: 6g
Recipe by This Gal Cooks at https://www.thisgalcooks.com/summer-squash-tart-with-pattypan-and-tomatoes/