Wednesday, August 18, 2010

Potato and Squash Savory Tart




Anytime you can have what's essentially pie for a meal, you've done something right in life. A tart is pretty much a short pie with no top. The idea is the same, a crust with filling. Tarts, quiches, rustic free-form crusts - all perfect ways to use up what's in your produce drawer.

This is the time of year at your local market where just about everything looks perfect. Not a problem, per se, until you get home. You pick up a bit of everything and now you look at it and wonder, "How the heck am I going to use this all?". Look at it as a chance to get really creative and let your locally-grown produce shine.

My "problems" this week? They include zucchini, patty pan squash and bunch of new potatoes. I wanted to combine them in some way that wasn't a salad of some variety. I had recently (and happily) purchased a beautiful tart pan with the oh-so-important removable bottom. So tart is is!

Potato and Squash Savory Tart

Note: I used an olive oil crust for this tart (which I love). It's not my own, but borrowed from the lovely Mary Reilly's Cooking 4 the Week , who borrowed from Amanda Hesser's recipe for Peach Tart from Cooking for Mr. Latte.

Olive Oil Crust
1 1/2 cups (6.75 ounces) flour
1/2 tsp salt
1 tsp sugar
1/2 cup (4 ounces) olive oil
2 tablespoons (1 ounce) milk

Filling
5 medium new potatoes, cooked then sliced
1/2 zucchini squash, sliced into half rounds
1/2 patty pan squash (you can use more zucchini or a summer squash here), sliced as evenly as you can
1 tablespoon olive oil
4 cloves garlic, minced
1/4 cup onion (I used red) chopped
3/4 cup ricotta cheese
1 teaspoon olive oil
3oz fresh mozzarella
1 tablespoon fresh rosemary, chopped
1/4 cup shredded Parmesan cheese
salt
pepper

Preheat over to 425 degrees.

Boil potatoes, cook and slice. Take sliced squash and toss with a touch of salt, set in a colander, let liquid strain out. Take out and put on paper towels to dry.

While the liquid is straining. Mix flour, salt, and sugar together in one bowl. Mix olive oil and milk together in another. Add wet ingredients to dry and mix. Voila! Dough. Press into a greased tart pan (or a pie pan, whatever you have around).

Take a tablespoon of olive oil and heat in a skillet over medium-high heat. Add onion and cook until soft. Add garlic and cook until fragrant, about 30 seconds. Add squash and cook until slightly softened, let cool for a few minutes.

While the squash is cooking, in a bowl, take the ricotta cheese, add a teaspoon of olive oil and season with salt and pepper.

Take ricotta mix and spread over the tart dough, sprinkle fresh rosemary over the top (any yummy herb you have growing will most likely do here). Arrange potatoes over the ricotta cheese, arrange sliced mozzarella around it. Take slightly cooled squash, onion and garlic mix and top the potatoes and cheese. Sprinkle Parmesan cheese over the tart.

Put into the oven for 35 minutes and bake until crust is golden brown. Allow to sit for 10 minutes, Slice, serve and enjoy!


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