I have been busy busy busy making dolls that unfortunately I can’t show to the world just yet...bummer.... So instead I’m going to share a fabulously yummy tart recipe that I invented this summer. After all as I’ve stated before, I am the Queen of Tarts! The garden and CSA bag have been full of squash and lovely heirloom tomatoes lately...not to mention that my basil plants have become bushy beasts...so with that in mind I went to work. Since it’s so hot, I went with a frozen puff pastry crust which makes things really easy. Here’s a picture to whet your appetite...
and here’s the recipe...
Squash and Tomato Tart
1/3 cup room temperature basil pesto ( I make mine without cheese but you can go either way here)
2Tablespoons olive oil
1 sliced Vidalia or yellow onion
2-3 minced garlic cloves
2 lbs halved & sliced yellow squash
A splash of dry white wine
1/2 package of frozen puff pastry thawed
extra flour for dusting
2-3 sliced heirloom tomatoes (different colors is really lovely here)
A handful of sliced black olives (kalamata or oil cured preferably)
1/4 cup toasted pine nuts
In a large skillet heat the olive oil and saute the onions and garlic until softened slightly. Then add the squash and season with salt and pepper. (I sometimes toss in some thyme too.) Saute for a couple of minutes more and then add the wine. Cook until all the veggies are softened and most of the moisture has evaporated. Transfer to a strainer and let the mixture drain and cool. It needs to be completely cool before you go to the next step.
Preheat oven to 400 degrees F. Sprinkle a little flour where you’ll roll out the pastry and roll the dough out slightly larger then it comes from the package. Be careful, work quickly and don’t use excessive pressure. Then place on a baking sheet and fold up all four sides. Prick the bottom all over with a fork.
Spread your pesto over the bottom of the tart, then layer in the squash mixture. Next arrange the tomato slices over the top. Scatter the olive slices over the toms and pop the whole thing in the oven for about 45 mins. Sprinkle with pine nuts when it comes out.
Cut into slices, a pizza cutter works best, and enjoy summer’s bounty!