SUMMER SQUASH TART WITH MASCARPONE CREAM CHEESE FILLING
Steps:
- For the pate sablee tart crust: Preheat the oven to 350 degrees F.
- Cream together the butter, sugar and salt in a stand mixer fitted with the paddle attachment. Mix in the eggs, one at a time, scraping the bowl after each addition. Add the flour and mix on low speed until just incorporated.
- On a flour-dusted work surface, roll out the dough to a 1/4-inch thickness, and then cut into 6-inch circles. Line eight 4-inch tart pans with the pastry and refrigerate for 30 minutes.
- Prick the bottom of the chilled tart shells with a fork. Bake until the shells are an even golden brown, 15 to 20 minutes. Cool completely before filling.
- For the mascarpone cream cheese filling: Cream together the mascarpone and cream cheese in a stand mixer fitted with the whisk attachment.
- Add the cream, confectioners' sugar and salt and continue beating until light and fluffy, about 5 minutes.
- Once the filling is smooth, add the lemon zest and candied ginger and mix to combine. Transfer the filling to a pastry bag fitted with a large round tip.
- For the sugar-roasted summer squash: Once the tart shells are out of the oven, raise the oven temperature to 425 degrees F.
- With a mandolin, thinly slice the squash into disks.
- Combine the sugar and five-spice powder in a large bowl. Add the sliced squash and toss to coat.
- Place the sugar-coated squash on parchment-lined baking sheets, leaving some space between each slice.
- Roast until the squash is beginning to brown at the edges and the sugar is starting to caramelize, 15 to 20 minutes. Remove from the oven and let cool to room temperature.
- To assemble: Fill the cooled tart shells with the filling. Decoratively arrange the cooled squash slices on top. If desired, use a kitchen torch to caramelize the edges of the squash.
SUMMER SQUASH TART WITH OLIVES
Vibrant slices of zucchini and yellowsquash, plus Greekolives, are arrangedover flaky store-bought phyllo doughfor an easy seasonaltart.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Stir together herbs, garlic, and 3 tablespoons oil; season with salt and pepper. Toss zucchini and squash with 1 tablespoon oil in a separate bowl; season with salt and pepper.
- Unfold dough; cover each sheet with a clean, slightly damp kitchen towel. Brush a rimmed baking sheet with butter. Press 1 sheet of dough into baking sheet. Lightly brush dough with butter. Repeat, layering remaining 5 sheets dough and brushing each with butter.
- Spread herb mixture over dough. Spread zucchini and squash on top; top with olives. Bake until edges are browned, 25 to 30 minutes. Let cool slightly. Cut into 6 pieces; garnish with oregano.
RUSTIC SQUASH TARTS
This recipe is hiding a big surprise. Flaky, rustic-looking pastry shells hold a sweet and spicy pecan layer under the squash slices. -Ann Marie Moch, Kintyre, ND
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 2 tarts (8 servings each).
Number Of Ingredients 16
Steps:
- In a large microwave-safe bowl, combine squash and water. Cover and microwave on high for 5 minutes or until crisp-tender. Drain; return to bowl. In a small bowl, combine oil, thyme, parsley, salt and pepper; drizzle onto squash and toss to coat. In another small bowl, combine the flour, pecans, sugar, nutmeg and cinnamon; set aside., Unfold pastry sheets on a lightly floured surface. Roll each pastry to 1/8-in. thickness; transfer each to an ungreased baking sheet. Sprinkle with pecan mixture. Arrange squash slices to within 1-1/2 in. of edges, alternating slices of butternut and acorn squash. , Fold up edges of pastry over filling, leaving centers uncovered. Brush pastry with egg. Dot squash with butter. Bake at 375° for 35-40 minutes or until golden brown.
Nutrition Facts : Calories 279 calories, Fat 15g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 196mg sodium, Carbohydrate 34g carbohydrate (7g sugars, Fiber 5g fiber), Protein 4g protein.
SUMMER SQUASH LATTICE TART
Diced yellow summer squash, zucchini, and leeks are tossed in butter, seasoned, and topped with Gruyere cheese. The mixture fills a flaky tart crust and is topped with more squash, woven in a lattice pattern.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Have ready a 14-by-4 1/2-inch bottomless rectangular tart form or one with a removable bottom on a parchment-lined baking sheet. On a lightly floured surface, roll pate brisee dough into a 7-by-16-inch rectangle. Fit the dough into the mold, and trim the sides flush with the top of the mold. Transfer the shell to the freezer to chill for 20 minutes.
- Remove the shell from the freezer, prick bottom with a fork, and line with parchment paper cut to fit. Fill with dried beans or metal pie weights. Bake until the crust is just beginning to brown, about 15 minutes. Remove from the oven, and remove beans or weights. Return the crust to the oven, and bake until golden brown, about 10 minutes more. Remove from the oven, and set aside on a wire rack.
- Using a mandoline or vegetable peeler, very thinly slice 1 green zucchini and 1 yellow squash lengthwise. Place slices in a colander in a single layer, and sprinkle lightly with salt. Place colander in a bowl, and set aside to drain for 30 minutes.
- Cut the remaining zucchini and squash into 1/3-inch dice. In a large skillet, melt butter over high heat. Add leeks and diced squash, and season with salt and pepper. Cook until golden brown but still firm, about 8 minutes. Evenly distribute cooked vegetables in the crust. Sprinkle Gruyere on top.
- Place salted squash slices between double layers of paper towels. Gently press down to remove as much liquid as possible. Alternating squash colors, weave a lattice pattern over the top of the cheese and vegetables, covering the entire surface. Trim or tuck in ends to fit.
- In a medium bowl, whisk together egg, egg yolk, and cream, and season with salt and pepper. Lift the edges of the lattice in several places, and pour in the egg mixture. Using a pastry brush, coat the lattice with olive oil. Bake, loosely covered with aluminum foil, until the custard is set, 30 to 35 minutes. Remove lattice tart from oven, and place on a wire rack to cool slightly before serving.
TARTE AUX COURGETTES -- ZUCCHINI, SUMMER SQUASH, AND OLIVE TART
This is such a versatile recipe: it can be served as an appetizer, for brunch or lunch or as a side dish. And it's delicious! I found it on a French-Canadian website - frenchfood.about.com - and I have adapted it for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375ºF.
- Brush a rimmed baking sheet with butter.
- Slice the zucchini and summer squash.
- Mix the herbs, garlic and 3 tablespoons of oil together.
- Put the sliced zucchini and summer squash in a bowl, toss with 1 tablespoon of the oil and season with salt and pepper, to taste.
- Work with one sheet of the phyllo dough at a time, and keep the other sheets covered with a damp towel.
- Press one sheet of the phyllo onto the prepared pan and brush it with the melted butter. Repeat with the remaining sheets, brushing each with the butter.
- Spread the herbed oil mixture over the last layer of dough, top with the zucchini and squash and dot with the olives.
- Bake for 25 minutes, or until the edges have just begun to turn brown.
- To serve: Remove the tart from the oven and allow it to cool slightly. Cut into 6 pieces and serve.
Nutrition Facts : Calories 218.2, Fat 17.3, SaturatedFat 5.4, Cholesterol 15.3, Sodium 196.6, Carbohydrate 14.5, Fiber 1.9, Sugar 1.6, Protein 2.7
More about "summer squash tart with olives recipes"
SUMMER SQUASH TART - HEINENS.COM
SUMMER SQUASH TART | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
4.5/5 (36)Category Main Courses, Weeknight, Savory Pies & TartsServings 4Calories 1349 per serving
SUMMER SQUASH TART WITH ROASTED TOMATOES - THIS GAL COOKS
From thisgalcooks.com
SUMMER SQUASH TART WITH OLIVES - MEALPLANNERPRO.COM
From mealplannerpro.com
SUMMER SQUASH TART | THE CHEF'S GARDEN
From chefs-garden.com
A QUICK ONE-POT PASTA TO MAKE THE MOST OF SUMMER ZUCCHINI AND …
From nytimes.com
SUMMER SQUASH TART WITH CORNMEAL CRUST - PAULA DEEN MAGAZINE
From pauladeenmagazine.com
SUMMER SQUASH LATTICE TART RECIPE | EPICURIOUS
From epicurious.com
SUMMER SQUASH TART — 86 EATS
From 86eats.com
RUSTIC SUMMER SQUASH TART - WOMAN'S DAY
From womansday.com
SQUASH TART RECIPE | BON APPéTIT
From bonappetit.com
SUMMER SQUASH TART WITH OLIVES | KEEPRECIPES: YOUR …
From keeprecipes.com
23 BEST SUMMER SQUASH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
SUMMER SQUASH TART WITH OLIVES | RECIPE | OLIVE RECIPES, FOOD ...
From pinterest.ca
SUMMER SQUASH TART - THE UPSIDE BY VITACOST.COM
From vitacost.com
BEST SUMMER SQUASH TART RECIPE - HOW TO MAKE A SUMMER …
From food52.com
SUMMER SQUASH TART WITH RICOTTA & TRUFFLE OIL - THE …
From theoriginaldish.com
RECIPE: RATATOUILLE TARTS WITH MARINATED SUMMER SQUASH - BLUE …
From blueapron.com
NIGEL SLATER’S RECIPES FOR WATERMELON AND TOMATO SALAD, AND A …
From theguardian.com
SUMMER SQUASH TART - FEAST MAGAZINE
From feastmagazine.com
HOW TO MAKE SQUASH BLOSSOM AND CHILE PIZZA - CHICAGO SUN-TIMES
From chicago.suntimes.com
You'll also love