Summer Squash Tart with Roasted Tomatoes
Today we’re talking about this delicious Summer Squash Tart.
And farmer’s market shopping, too.
On a warm Saturday morning in mid-May, Ken and I spent our time visiting a local farmer’s market and an organic farm. When I say warm, I mean borderline hot. After all, we do live in sunny Florida.
We strolled about the market, soaking in the beautiful scenery, eclectic vendors and the aroma of fresh baked foods. We spent much of our time gazing over the bread selections from one of the local bakery vendors. Of course, no bread lover who visits a bakery ever leaves empty handed. We left with a loaf of jalapeño cheddar and a whole grain baguette.
On our way home from the market, we visited the organic farm. Kai Kai Farm boasts fresh vegetables that haven’t been touched with even the slightest of chemicals. The for-sale vegetables and herbs line the shelves of the small on-site market. The owners eagerly share cooking methods for each vegetable, should you ask. We filled our bags with beets, kale, broccoli, summer squash and tomatoes. Then we headed home and I made this summer squash tart.
Things to know about this summer squash tart.
- It’s made with locally sourced pattypan and tomatoes, two of summer’s most popular vegetables.
- It’s made from scratch. Yes, even the crust!
- First time making a successful pie crust from scratch. This tart made it happen.
- CHEESE! A modest amount of cheese found it’s way into this tart.
- It’s great for breakfast, lunch or dinner. Midnight snacking, too.
- It’s healthy.
- It’s meat free.
- It’s not vegan. See bullet point #4.
Serve this summer squash tart solo or with a baby greens salad. To reheat the tart, microwave for 30 seconds. If refrigerating the pie crust for multiple hours, allow to sit at room temperature for 20 minutes before rolling out.
For the crust:
For the filling:
Make the crust:
Assemble the tart:
Crust adapted from Mark Bittman. (instructions for making the summer squash tart crust with a food processor are available at the link provided).
Amount Per Serving: Calories: 260 Total Fat: 20g Sodium: 367mg Carbohydrates: 19g Sugar: 1g Protein: 6g
If refrigerating the pie crust for multiple hours, allow to sit at room temperature for 20 minutes before rolling out.