Summer Squash Tart

As I have been talking about, Frank and I were rolling in summer squash for a few weeks thanks to the CSA. Unfortunately, I lost the photos of one of my squash-based dinners, but if you have not tried pan-searing pattypan squash slices and topping them with mint chutney, I really think that you should. Simply heat up a large skillet over high heat, and place slices of squash in the pan. Let them cook until the pan-facing side chars; flip over and repeat for the other side. The pan searing really brings out the sweetness of the pattypan squash, and the mint chutney compliments the squash very nicely.

Luckily, I did not lose the pictures to a lovely tart that I created with yellow squash, basil, white beans, and phyllo dough. It was like a light, flaky pizza, and everyone who has tried this has sent along their praises. The best part is that this dish is that it is relatively easy, allowing you to sit back and have a cocktail while it bakes.

Summer Squash Tart

2-3 Tbsp olive oil

6 sheets phyllo dough
1 can white beans, drained
Juice of 1 lemon
3/4 c. basil, chopped
1 Tbsp. cornstarch

1 small summer squash, sliced thinly
1 small shallot, sliced
1/2 red pepper, chopped finely

Preheat oven to 350 degrees.

Puree white beans, lemon juice, cornstarch, and basil in food processor until smooth, adding a bit of water if needed. Set aside when finished.

Now to work with phyllo! Take 2 sheets of dough and place in a 9x11 pan. Brush with a bit of olive oil all over, working dough into corners of pan. Repeat twice more, with 2 sheets each time. You should have overlap on the edges and sides of pan- this will be rolled down at the end. Spread the white bean-basil mixture over the phyllo as you would a sauce; make sure the layer is uniformly thick. Top with slices of yellow squash, overlapped and placed in rows. Sprinkle chopped pepper and sliced shallots on the squash, and dust with a bit of sea salt. Roll down the edges of phyllo to create a crust, and brush with olive oil.

Place in oven and bake for 45 minutes - 1 hour, or until filling is set and crust lightly golden. Serve warm or chilled. I found that this tasted better after sitting in the refrigerator for a few hours, if not overnite.


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