I made this tart for a light dinner last night. I didn't use yellow squash but added more zucchini. I had a lot of vegetables left over; I don't think I sandwiched in enough vegetables but the tart was still full. I also gave up making the pretty pattern of vegetables; it still tasted good. This tart could be very flexible; making use of whatever vegetables you find at the market. You could also use a store-bought crust if you are pressed for time.
My stomach has been a little off the past two days so I don't think I enjoyed this as much as I would have had I felt great.
- 1 1/2 yellow squash
- 1 1/2 zucchini
- 1 1/2 red pepper
- 1/4 red onion
- 3/4 cup shredded firm goat cheese (2.5 oz.) I used soft goat cheese
- 2 tbsp thinly sliced basil
- 1 tbsp extra-virgin olive oil
- kosher salt and black pepper
Prepare tart dough: Pulse 1 1/2 cups all-purpose flour and 1/2 tsp. each table salt and black pepper in a food processor. Add 6 Tbsp cold, diced unsalted butter and 3 tbsp cold diced shortening; pulse until pieces of butter and shortening are the size of peas. Add 3 tbsp ice water (I ended up using quite a bit more to get the dough to come together); pulse to combine. Shape dough into a flat disk; refrigerate at least 30 minutes.
Preheat oven to 375º.
Roll dough to a thickness of 1/4 inch; fit dough into a 9-inch tart pan. Press dough into pans fluted edge; trim excess. Cover tart shell with aluminum foil; fill with dried beans.
Bake crust until it feels dry, about 25 minutes; remove foil and beans and bake shell 5 minutes more. Remove shell from oven. Let coll.
Using a mandoline, slice squash, zucchini and bell pepper into rounds and onion into half-moons, all 1/8-inch thick. Pat vegetables dry with paper towels. Sprinkle chevre and basil over bottom of tart.
Arrange vegetables around edge of tart shell, repeatedly overlapping two slices each of yellow squash, zucchini and bell pepper, followed by three slices of onion. Arrange a smaller circle of vegetables slices inside the first circle. Use squash slices to cover center of tart.
Drizzle tart with oil; season with salt and pepper. Bake until tart is golden brown around the edge, about 30 minutes.