Archive for July 4th, 2009


This photo is half of the tart, the other half being consumed no sooner than it was cut. This delightful dish wiped us away with its great flavors. In the original recipe, the crispy crust lays host to a thin layer of pesto-infused goat cheese (or in this case, soy cream cheese), topped with browned squash and onions, and finally layered with fresh tomatoes – all baked to perfection. We really liked my nondairy version – couldn’t imagine it tasting any better.

Summer squash and tomato tart

2 tablespoons extra virgin olive oil

1 pound small yellow squash, sliced 1/4″ thick

1 large onion, halved and thinly sliced

salt and freshly ground pepper

2 tablespoons prepared dairy-free pesto (I make my own and freeze it)

2 heaping tablespoons soy cream cheese

flour for dusting

14 ounces frozen puff pastry, thawed

2 plum tomatoes, very thinly sliced

1 large egg beaten with 2 tablespoons water

10 small pitted green olives, coarsely chopped

Preheat oven to 425 degrees F, and line a baking sheet with parchment paper. In a large skillet, heat the olive oil, then add the squash and onion, season with salt and pepper. Cover and cook over moderately high heat, stirring occasionally, until the squash and onion are lightly browned, about 5 minutes. Remove the skillet from the heat and let it stand, covered, for 5 minutes. Transfer vegetables to a strainer and press lightly.

Meanwhile, in a small bowl, blend the pesto with the cream cheese. On a lightly floured surface, roll out the puff pastry to a 13″ square; trim the square to 12 “, and prick the pastry all over with a fork and invert it onto the parchment-lined baking sheet.

Spread the cream cheese mixture in a thin layer all over the pastry, leaving a 1” border all around. Top with the squash mixture. Arrange the tomato slices on the tart and sprinkle with salt and pepper. Fold up the sides, pressing the corners together. Trim any excess pastry at the corners. Brush the pastry with the egg wsh and bake in the lower third of the oven for about 45 minutes (mine only took 35 minutes), until the edges are golden and the bottom is completely cooked through. Sprinkle with the olives, cut into squares and serve right away. Serves 4.


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