A Tart for Two: Rustic Summer Squash Tart

19 Apr

There are not too many days in Atlanta where you can roll down the windows in your car and enjoy the cool, refreshing air.  It’s either too cold and you can’t feel the heat from the seat warmers until your butt is on fire, or it’s so hot that you have the AC cranked up on high and you’re still sweating.  It’s usually the latter of the two, hence the old nickname Hotlanta.

This weekend had that rare but perfect weather we get to experience in the South: temperatures in the upper 60’s to low 70’s, sunny, and slightly breezy.  Us Atlantans all know that these days are few and far between and that Summer is right around the corner.  During the Summer months we’ll have plenty of sunshine, but it’ll be in the upper 80’s to 90’s and the only type of breeze we’ll get is a hot and humid one that slaps you right across the face.

We only have a few weeks left before it gets brutal like that, so I decided to make something for dinner tonight that would be enjoyable on our back porch.  The recipe, called Rustic Summer Squash Tart, comes from the Woman’s Day cookbook Wednesday Night is Vegetarian.  This dish is an appetizer, but I turned it into a meal and accompanied the tart with homemade pasta salad (a variation of my mom’s recipe).

Rustic Summer Squash Tart

Skillet & Oven     –     Serves 12     –     Total Time: 1 hour  minutes


  • 1 Tbsp extra-virgin olive oil (I used 2 Tbsp oil)
  • 1 lb mixed summer squash (zucchini, yellow squash and pattypan), cut in 1/4-in. rounds (I didn’t use pattypan)
  • 2 shallots, thinly sliced
  • 2 tsp chopped fresh thyme or marjoram, plus sprigs for garnish
  • 1 tsp chopped garlic
  • Freshly ground pepper
  • 1 refrigerated pie crust (from a 15-oz box of two)
  • 4 oz Roquefort, Gorgonzola or other good-quality blue cheese
  • 1 roasted yellow or red pepper (freshly roasted or from a jar), cut in strips
  • 1 large plum tomato, sliced, seeds removed
  • 1 large egg, beaten (I used olive oil)
  1. Heat oil in a large nonstick skillet over medium heat.  Add squash and shallots and cook, turning pieces as they start to color, 7 minutes or until crisp-tender.  Remove from heat; stir in thyme, garlic and pepper to taste.  Cool to room temperature.
  2. Heat oven to 400 degrees F.  Line a baking sheet with parchment paper; unroll or unfold pie crust on the parchment.  With a rolling pin, roll crust to a 13-in. round.  Crumble 1/2 the cheese over crust to within 2 in. of edge.  Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg (or olive oil).
  3. Bake 35 to 40 minutes until pastry is golden.  Slide tart, still on parchment, onto a wire rack.  Crumble remaining cheese over top.  Let cool before serving.

Per serving: 144 cal, 3 g pro, 12 g car, 1 g fiber, 9 g fat (4 g sat fat), 29 mg chol, 263 mg sod

Vege-meter: 7.5

Gallo Family Pasta Salad


  • 1 lb tri-colored rotini pasta (pictured above is whole wheat instead of tri-colored for a heart healthy option)
  • 2 cups brocoli florets
  • 1 cup baby carrots, diced
  • 1 can artichoke hearts, drained
  • 1 bag of sun-dried tomatoes, quartered
  • 2 Tbsp fresh basil, chopped
  • 1 bottle zesty Italian dressing
  1. Boil the pasta and drain
  2. Combine vegetables, pasta noodles and salad dressing in a bowl.  Mix thoroughly, chill for 30 minutes and then serve.

Vege-meter: 9


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