Rustic Summer Squash Tart
Savor the flavors of the season with this Rustic Summer Squash Tart, a visually stunning and deliciously simple dish that celebrates fresh summer produce. Featuring a flaky, buttery homemade pastry crust, this tart is filled with tender caramelized onions, vibrant layers of thinly sliced zucchini and yellow squash, tangy crumbled goat cheese, and a hint of fragrant fresh thyme. The golden-brown, rustic edges and the medley of savory-sweet flavors make this tart an irresistible centerpiece for brunch, light lunches, or casual dinners. Easy to prepare yet elegant enough to impress, it’s the perfect way to showcase the beauty and bounty of summer vegetables. Serve it warm or at room temperature for a delightful, farm-to-table experience.
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Recipe Information
Ingredients
- 160 grams All-purpose flour
- 120 grams Unsalted butter, cold and cubed
- 60 ml Ice water
- 1 teaspoon Salt (for dough)
- 1 tablespoon Olive oil
- 1 large Yellow onion, thinly sliced
- 2 medium Summer squash (zucchini or yellow squash), thinly sliced
- 100 grams Goat cheese, crumbled
- 2 teaspoons Fresh thyme leaves
- 1 Egg, lightly beaten
- 0.5 teaspoon Salt (for filling)
- 0.25 teaspoon Black pepper
Instructions
In a large mixing bowl, combine the all-purpose flour and 1 teaspoon of salt for the pastry dough.
Add the cold, cubed butter into the flour and use your fingers or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs.
Gradually add the ice water, 1 tablespoon at a time, mixing just until the dough begins to come together. Avoid overworking the dough.
Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
While the dough is chilling, heat the olive oil in a skillet over medium heat.
Add the thinly sliced onion to the skillet and cook slowly, stirring occasionally, for about 15 minutes or until softened and caramelized. Set aside to cool.
Preheat the oven to 200°C (400°F).
On a lightly floured surface, roll out the chilled dough into a rough circle, about 12 inches (30 cm) in diameter and 1/8 inch thick. Transfer the dough to a parchment-lined baking sheet.
Spread the caramelized onions evenly over the center of the dough, leaving a 2-inch border around the edges.
Layer the thinly sliced summer squash over the onions in an overlapping pattern.
Sprinkle the crumbled goat cheese and fresh thyme leaves over the squash.
Season the filling with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Fold the edges of the dough up and over the filling, pleating as you go to create a rustic edge.
Brush the folded edges of the dough with the lightly beaten egg.
Bake the tart in the preheated oven for 35-40 minutes, or until the crust is golden and the squash is tender.
Allow the tart to cool slightly before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
1911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.0 g | 162% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 3881 mg | 169% | |
| Total Carbohydrate | 150.3 g | 55% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 15.5 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 324 mg | 25% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 1470 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
